Impact of ARTP mutagenesis on the selection of salt-tolerant, aroma-producing yeasts and their contribution to the flavor of fermented soy sauce

作者：Zhanyu Shen, Fanghua Mo, Lei Wang, Lei Wang, Yu Su, Huijing Han, Kaiyue Zheng, Chunling Wang · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.106956 · 被引用次数：5 · 研究领域：Fermentation and Sensory Analysis、Biochemical Analysis and Sensing Techniques、Food Quality and Safety Studies