Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar

Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce

Effect of a halophilic aromatic yeast together with Aspergillus oryzae in koji making on the volatile compounds and quality of soy sauce moromi

Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce

Effects of a mixed koji culture of Aspergillus oryzae HG‐26 and Aspergillus niger HG‐35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process

Metabolites of the Soy Sauce Koji Making with Aspergillus niger and Aspergillus oryzae