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Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

机译：水包装水包装水双乳液，用于在酱油的盐水中发酵盐水含量培养

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Putu Virgina Partha Devanthi; Robert Linforth; Hani El Kadri; Konstantinos Gkatzionis;
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年度 2018
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1. Corrigendum to 'Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce' [Food Chem. 257 (2018) 243-251] [J] . Devanthi Putu Virgina Partha, Linforth Robert, El Kadri Hani, Food Chemistry . 2019,第JULa1期

机译：“在酱油的盐减法moromi发酵中提供发酵剂发酵剂的水包水包油型双乳化液”更正[食品化学。 257（2018）243-251]
2. Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce [J] . Devanthi Putu Virgina Partha, Linforth Robert, El Kadri Hani, Food Chemistry . 2018,第AUGa15期

机译：水包油包水型双乳化液，用于酱油减盐moromi发酵中的发酵剂培养
3. Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes [J] . Jia Zheng, Chong-De Wu, Jun Huang, Food Science and Biotechnology . 2013,第3期

机译：不同发酵工艺培养的中国酱油中挥发性成分的分析
4. Savory Peptides Present in Moromi Obtained from Soy Sauce Fermentation of Yellow Soybean [C] . Hanifah Nuryani Lioe, Anton Apriyantono, Dedi Fardiaz, American Chemical Society . 2004

机译：在Moromi中存在的咸味肽从黄豆的酱油发酵获得
5. Water-in-oil-in-water double emulsions: Exploring stability, release, and targeted delivery. [D] . Lawson, Louise Marie Braud. 2005

机译：水包油包水型双乳化液：探索稳定性，释放性和靶向性。
6. Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation [O] . Wensi Zhou, Dongxiao Sun-Waterhouse, Jian Xiong, 2019

机译：在最初的moromi发酵过程中低温条件引起的所需酱油特性和米曲霉的自溶作用
7. Isolation, Identification, and Optimization of γ-Aminobutyric Acid (GABA)-Producing Bacillus cereus Strain KBC from a Commercial Soy Sauce moromi in Submerged-Liquid Fermentation [O] . Wan Abd Al Qadr Imad Wan-Mohtar, Mohamad Nor Azzimi Sohedein, Mohamad Faizal Ibrahim, 2020

机译：γ-氨基丁酸（GABA）的分离，鉴定和优化 - 来自浸出液发酵的商用酱油Moromi的杆菌菌株KBC

Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce

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