THE PRODUCTION OF AROMA BY ASPERGILLUS-ORYZAE DURING THE PREPARATION OF SOY SAUCE KOJI

被引：7

作者：

BULL, SM

YONG, FM

WONG, HA

机构：

来源：

FOOD CHEMISTRY | 1985年 / 17卷 / 04期

关键词：

D O I：

10.1016/0308-8146(85)90034-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：251 / 264

页数：14

共 14 条

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HWANG, DH ;

KINSELLA, JE .

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GEHRIG, RF ;

KNIGHT, SG .

NATURE, 1961, 192 (480) :1185-&

[4] FORMATION OF KETONES FROM FATTY ACIDS BY SPORES OF PENICILLIUM-ROQUEFORTI [J].

GEHRIG, RF ;

KNIGHT, SG .

NATURE, 1958, 182 (4644) :1237-1237

[5]

GOTTLIEB D, 1976, FUNGAL SPORE FORM FU, P141

[6]

SUGITA N, 1956, J FERMENT TECHNOL JA, V34, P607

[7]

Wang HL, 1979, MICROBIAL TECHNOLOGY, V2, P95

[8]

WOOD BJB, 1975, FILAMENTOUS FUNGI, V1, P265

[9]

YOKOTSUKA T, 1981, P TECH SEMINAR MEDAN

[10]

YOKOTSUKA TAMOTSU, 1960, ADVANCES IN FOOD RES, V10, P75

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