has been cited by the following article(s):
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[1]
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Soybean Physiology and Genetics
Advances in Botanical Research,
2022
DOI:10.1016/bs.abr.2022.03.001
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[2]
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Soybean Physiology and Genetics
Advances in Botanical Research,
2022
DOI:10.1016/bs.abr.2022.03.001
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[3]
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Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce
Journal of Agricultural and Food Chemistry,
2018
DOI:10.1021/acs.jafc.7b06053
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[4]
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Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation
Food Chemistry,
2018
DOI:10.1016/j.foodchem.2017.07.094
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[5]
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Development of natural flavor enhancer using shio koji fermentation from menir rice (Oryza sativa L.)
2018
DOI:10.1063/1.5064343
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[6]
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Accumulation of Citrulline by Microbial Arginine Metabolism during Alcoholic Fermentation of Soy Sauce
Journal of Agricultural and Food Chemistry,
2018
DOI:10.1021/acs.jafc.7b06053
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