Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes

Author： van der Sluis C.   Tramper J.   Wijffels R.H.  

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.12, Iss.9, 2001-09, pp. : 322-327

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