Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce
Article Properties
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DOI (url)
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Publication Date2020/04/27
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Indian UGC (journal)
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Refrences18
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Citations1
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Sophia Ferng
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I-Hui Wu
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Ang-Yen Li
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Cheng-Kuang Hsu
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Robin Yih-Yuan Chiou
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Ching-Hua Ting
Abstract
Cite
Ferng, Sophia, et al. “Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce”. Proceedings of Engineering and Technology Innovation, vol. 15, 2020, pp. 35-41, https://doi.org/10.46604/peti.2020.4117.
Ferng, S., Wu, I.-H., Li, A.-Y., Hsu, C.-K., Chiou, R. Y.-Y., & Ting, C.-H. (2020). Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce. Proceedings of Engineering and Technology Innovation, 15, 35-41. https://doi.org/10.46604/peti.2020.4117
Ferng, Sophia, I-Hui Wu, Ang-Yen Li, Cheng-Kuang Hsu, Robin Yih-Yuan Chiou, and Ching-Hua Ting. “Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce”. Proceedings of Engineering and Technology Innovation 15 (2020): 35-41. https://doi.org/10.46604/peti.2020.4117.
Ferng S, Wu IH, Li AY, Hsu CK, Chiou RYY, Ting CH. Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce. Proceedings of Engineering and Technology Innovation. 2020;15:35-41.
Refrences
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods | Food Microbiology |
| 78 | 2013 |
| Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment | Food Science and Biotechnology |
| 101 | 2010 |
| 10.1016/S0065-2628(08)60350-X | ||||
| Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce | LWT |
| 63 | 2017 |
| Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi | European Food Research and Technology |
| 73 | 2014 |
Citations
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
Microbial consortia and up-to-date technologies in global soy sauce production: A review | International Food Research Journal | 5 | 2023 |
Citations Analysis
The first research to cite this article was titled Microbial consortia and up-to-date technologies in global soy sauce production: A review and was published in 2023. The most recent citation comes from a 2023 study titled Microbial consortia and up-to-date technologies in global soy sauce production: A review. This article reached its peak citation in 2023, with 1 citations. It has been cited in 1 different journals. Among related journals, the International Food Research Journal cited this research the most, with 1 citations. The chart below illustrates the annual citation trends for this article.