Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

Trends in Food Science and Technology

Volumn 12, Issue 9, 2001, Pages 322-327

  Van Der Sluis, Catrinus ^a,b   Tramper, Johannes ^a   Wijffels, René H ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b AVEBE UA   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVORS; MICROFILTRATION; SALTS; YEAST;

MUTANTS;

FOOD PROCESSING;

EID: 0035740193     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(01)00094-2     Document Type: Note

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