Hong, K.-Q.; Fu, X.-M.; Lei, F.-F.; Chen, D.; He, D.-P.
Selection of Salt-Tolerance and Ester-Producing Mutant Saccharomyces cerevisiae to Improve Flavour Formation of Soy Sauce during Co-Fermentation with Torulopsis globosa. Foods 2023, 12, 3449.
https://doi.org/10.3390/foods12183449
AMA Style
Hong K-Q, Fu X-M, Lei F-F, Chen D, He D-P.
Selection of Salt-Tolerance and Ester-Producing Mutant Saccharomyces cerevisiae to Improve Flavour Formation of Soy Sauce during Co-Fermentation with Torulopsis globosa. Foods. 2023; 12(18):3449.
https://doi.org/10.3390/foods12183449
Chicago/Turabian Style
Hong, Kun-Qiang, Xiao-Meng Fu, Fen-Fen Lei, Dong Chen, and Dong-Ping He.
2023. "Selection of Salt-Tolerance and Ester-Producing Mutant Saccharomyces cerevisiae to Improve Flavour Formation of Soy Sauce during Co-Fermentation with Torulopsis globosa" Foods 12, no. 18: 3449.
https://doi.org/10.3390/foods12183449
APA Style
Hong, K.-Q., Fu, X.-M., Lei, F.-F., Chen, D., & He, D.-P.
(2023). Selection of Salt-Tolerance and Ester-Producing Mutant Saccharomyces cerevisiae to Improve Flavour Formation of Soy Sauce during Co-Fermentation with Torulopsis globosa. Foods, 12(18), 3449.
https://doi.org/10.3390/foods12183449