Characterizing the metabolites and the microbial communities of the soy sauce mash affected by temperature and hydrostatic pressure

作者：Ru Liang, Jun Huang, Xueming Wu, Yi Xu, Jun Fan, Chongde Wu, Yao Jin, Rongqing Zhou · 发表于：Food Research International · 年份：2019 · DOI：10.1016/j.foodres.2019.06.002 · 被引用次数：39 · 研究领域：Fermentation and Sensory Analysis、Microbial Inactivation Methods、Meat and Animal Product Quality