Taste Components of Soy Sauce Manufactured by Bacillus Species SSA3-2M1 and Fused ST723-F31

Journal of Microbiology and Biotechnology

Volumn 6, Issue 3, 1996, Pages 202-208

  Kim, Haeng Ja ^b   Lee, Eun Ju ^a   Shin, Ok Sun ^a   Choi, Myeong Rak ^c   Kim, Jong Kyu ^a  

^a Yeungnam University   (South Korea)

^b Gyeongsang National University   (South Korea)

^c Chonnam National University   (South Korea)

Author keywords

Bacillus species SSA3 2M1; Fermenting conditions; Fused ST723 F31; Soy sauce; Taste components

Indexed keywords

EID: 0010563632     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

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