Order Article Reprints

Chen Z, Wu Y, Tong S, Jin J, Zhang L, Li C, Tan Q, Wen F, Tao Y. Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments. Fermentation. 2024; 10(8):409. https://doi.org/10.3390/fermentation10080409

Chen, Zhaofeng, Yongjun Wu, Shuoqiu Tong, Jing Jin, Lincheng Zhang, Chen Li, Qibo Tan, Feng Wen, and Yi Tao. 2024. "Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments" Fermentation 10, no. 8: 409. https://doi.org/10.3390/fermentation10080409

Chen, Z., Wu, Y., Tong, S., Jin, J., Zhang, L., Li, C., Tan, Q., Wen, F., & Tao, Y. (2024). Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments. Fermentation, 10(8), 409. https://doi.org/10.3390/fermentation10080409