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For: Qi Q, Huang J, Zhou R, Jin Y, Wu C. Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii. Food Microbiol 2022;106:104056. [DOI: 10.1016/j.fm.2022.104056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/02/2022] [Accepted: 05/07/2022] [Indexed: 12/14/2022]

For:	Qi Q, Huang J, Zhou R, Jin Y, Wu C. Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii. Food Microbiol 2022;106:104056. [DOI: 10.1016/j.fm.2022.104056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/02/2022] [Accepted: 05/07/2022] [Indexed: 12/14/2022]

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(The first 100,000 artilces are displayed in RCA.)