Skip to content
VuFind
  • Login
    • English
    • Deutsch
    • Español
    • Français
    • Italiano
Advanced
  • Cite this
  • Text this
  • Email this
  • Print
  • Export Record
    • Export to RefWorks
    • Export to EndNoteWeb
    • Export to EndNote
  • Save to List
  • Permanent link
Cover Image

Saved in:
Bibliographic Details
Main Authors: Yu‐Jin Lee, Woo‐suk Bang, Mina K. Kim
Format: Artículo Open Access
Published: Wiley 2025
Subjects:
Journal of the Science of Food and Agriculture
Online Access:https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.70321
Tags: Add Tag
No Tags, Be the first to tag this record!
  • Holdings
  • Description
  • Table of Contents
  • Comments
  • Similar Items
  • Staff View

Internet

https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.70321

Similar Items

  • Vessel‐dependent changes in antioxidant and flavor profiles of soy sauce mash during 60‐day fermentation
    by: Ye‐won Kim, et al.
    Published: (2025)
  • Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
    by: Wen‐Bin He, et al.
    Published: (2024)
  • Differences in flavor characteristics between Chinese traditionally fermented soy sauce and commercial soy sauce
    by: Xincheng Zhou, et al.
    Published: (2026)
  • Probiotic fermentation of soybeans and use of fermented soy in cookies
    by: Xin Chen, et al.
    Published: (2025)
  • Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang
    by: Daeun Kang, et al.
    Published: (2025)

Search Options

  • Search History
  • Advanced Search

Find More

  • Browse the Catalog
  • Browse Alphabetically
  • Explore Channels
  • Course Reserves
  • New Items

Need Help?

  • Search Tips
  • Ask a Librarian
  • FAQs