Article Versions Notes

Tan Q, Wu Y, Li C, Jin J, Zhang L, Tong S, Chen Z, Ran L, Huang L, Zuo Z. Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2. Foods. 2024; 13(17):2731. https://doi.org/10.3390/foods13172731

Tan, Qibo, Yongjun Wu, Cen Li, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Zhaofeng Chen, Li Ran, Lu Huang, and Zeyan Zuo. 2024. "Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2" Foods 13, no. 17: 2731. https://doi.org/10.3390/foods13172731

Tan, Q., Wu, Y., Li, C., Jin, J., Zhang, L., Tong, S., Chen, Z., Ran, L., Huang, L., & Zuo, Z. (2024). Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2. Foods, 13(17), 2731. https://doi.org/10.3390/foods13172731