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Kazuki Shiga

Kikkoman

5

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143

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Microbe participation in aroma production during soy sauce fermentation

2018 Journal of Bioscience and Bioengineering
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Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation

2017 Journal of Bioscience and Bioengineering
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Metabolic Profiling Approach To Explore Compounds Related to the Umami Intensity of Soy Sauce

2014 Journal of Agricultural and Food Chemistry
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Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling

2014 Journal of Bioscience and Bioengineering
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