Erratum to: Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi (Eur Food Res Technol (2014) 239, 321-331, 10.1007/s00217-014-2225-9);Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

European Food Research and Technology

Volumn 239, Issue 2, 2014, Pages 321-331

  Cui, Rui Ying ^a   Zheng, Jia ^a   Wu, Chong De ^a   Zhou, Rong Qing ^a,b  

^a SICHUAN UNIVERSITY   (China)

^b Natl Engineering Research Center of Solid State Brewing   (China)

Author keywords

Lactic bacteria; Physicochemical property; Soy sauce moromi; Volatile compound; Yeast

Indexed keywords

BACTERIA; FERMENTATION; STRAIN; VOLATILE ORGANIC COMPOUNDS; YEAST;

FREE AMINO ACIDS; MICROBIAL FERMENTATION; ODOUR ACTIVITY VALUES; PHYSICOCHEMICAL PROPERTY; SENSORY PROPERTIES; SOY SAUCE; TETRAGENOCOCCUS HALOPHILUS; VOLATILE COMPOUNDS;

AMINO ACIDS;

BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA VERSATILIS; TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS; ZYGOSACCHAROMYCES ROUXII;

EID: 84904394522     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-015-2412-3     Document Type: Erratum

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