Article Versions Notes

Chen K-Y, Zhang N, Liu W-H, Wang C, Hu Y-Q, Shen C-H, Zeng L, Ran X. Defatted Soybean Meal-Based Koji Promotes Flavor Development in Deyang Baiwo Soy Sauce: A Comparative Multi-Omics Study. Fermentation. 2025; 11(12):685. https://doi.org/10.3390/fermentation11120685

Chen, Kai-Yao, Na Zhang, Wen-Hu Liu, Cheng Wang, Yong-Qi Hu, Cai-Hong Shen, Li Zeng, and Xu Ran. 2025. "Defatted Soybean Meal-Based Koji Promotes Flavor Development in Deyang Baiwo Soy Sauce: A Comparative Multi-Omics Study" Fermentation 11, no. 12: 685. https://doi.org/10.3390/fermentation11120685

Chen, K.-Y., Zhang, N., Liu, W.-H., Wang, C., Hu, Y.-Q., Shen, C.-H., Zeng, L., & Ran, X. (2025). Defatted Soybean Meal-Based Koji Promotes Flavor Development in Deyang Baiwo Soy Sauce: A Comparative Multi-Omics Study. Fermentation, 11(12), 685. https://doi.org/10.3390/fermentation11120685