Work

The Interpretation of Dissolved Oxygen on Flavor Characteristics and Microorganism Community Succession between Soy Sauce Fermented in Tank and Soy Sauce Fermented in Pond

Year: 2025

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.5c11032

Authors: Weiping Zhang, Jing Zeng, Mingtao Huang, Mouming Zhao, Yunzi Feng

Institution: South China University of Technology

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Natural Science Foundation of Guangdong Province

Awards: G52819876, G8996296239

OpenAlex ID: W4416504388

FWCI: 0.879

Cites: 43

Cited by: 2

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