Poly(vinylferrocene)–poly(ethylene glycol) glutamate oxidase electrode for determination of L-glutamate in commercial soy sauces

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World Journal of Microbiology and Biotechnology, Vol. 19, Iss. 5, 2003-07 ,pp. : 479-485

Springer Publishing Company

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Identification and analysis of the metabolic functions of a high-salt-tolerant halophilic aromatic yeast Candida etchellsii for soy sauce production

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World Journal of Microbiology and Biotechnology, Vol. 28, Iss. 4, 2012-04 ,pp. : 1451-1458

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Profiling of dynamic changes in the microbial community during the soy sauce fermentation process

By Wei Quanzeng   Wang Hongbin   Chen Zhixin   Lv Zhijia   Xie Yufeng   Lu Fuping  

Applied Microbiology and Biotechnology, Vol. 97, Iss. 20, 2013-10 ,pp. : 9111-9119

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An automated flow injection analysis system for on-line monitoring of glucose and L-lactate during lactic acid fermentation in a recycle bioreactor

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World Journal of Microbiology and Biotechnology, Vol. 17, Iss. 1, 2001-02 ,pp. : 23-29

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Cultivation of microalgae in the solution from the desalting process of soy sauce waste treatment and utilization of the algal biomass for ethanol fermentation

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World Journal of Microbiology and Biotechnology, Vol. 14, Iss. 6, 1998-11 ,pp. : 839-842

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