Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation.

Mizuno Y, Yoshimura T, Sawada K, Tsuge K, Nagano Y, Yoshizaki Y, Goto M, Kobayashi G.

DOI: 10.1016/j.jbiosc.2024.12.010
Published: 2025-01-21
Container: J Biosci Bioeng
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.jbiosc.2024.12.010,
  title = {Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation.},
  author = {Mizuno Y and  Yoshimura T and  Sawada K and  Tsuge K and  Nagano Y and  Yoshizaki Y and  Goto M and  Kobayashi G.},
  year = {2025},
  journal = {J Biosci Bioeng},
  doi = {10.1016/j.jbiosc.2024.12.010},
  url = {https://doi.org/10.1016/j.jbiosc.2024.12.010}
}

RIS

TY  - JOUR
TI  - Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation.
AU  - Mizuno Y
AU  -  Yoshimura T
AU  -  Sawada K
AU  -  Tsuge K
AU  -  Nagano Y
AU  -  Yoshizaki Y
AU  -  Goto M
AU  -  Kobayashi G.
PY  - 2025
JO  - J Biosci Bioeng
DO  - 10.1016/j.jbiosc.2024.12.010
UR  - https://doi.org/10.1016/j.jbiosc.2024.12.010
ER  -

APA

Y, M., T, Y., K, S., K, T., Y, N., Y, Y., M, G., & G., K. (2025). Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation.. J Biosci Bioeng. https://doi.org/10.1016/j.jbiosc.2024.12.010

Source records

europe-pmc · retrieved 2026-09-27T10:49:07.112Z