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	The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce Journal article LWT-FOOD SCIENCE AND TECHNOLOGY,2024, volume: 210 Authors: Wang, Lina; Wang, Zhuo; Chen, Yuxin; Chen, Jing; Pan, Mingxue Favorite \| View/Download：3/0 \| Submit date：2024/11/04 Fermentation process Flavor compounds Gracilaria Physicochemical properties Soy sauce
	Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd) Journal article Food Microbiology,2020, volume: 90 Authors: He, Wenmeng; Chung, Hau Yin Favorite \| View/Download：8/0 \| Submit date：2021/10/19 Core functional microbiotas Flavor compounds High-throughput sequencing (HTS) Partial least squares-discrimination analysis (PLS-DA) Plain sufu Variable importance for predictive components (VIP)
	Identification of phenylethyl alcohol and other volatile flavor compounds from yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 Journal article Journal of Microbiology and Biotechnology,2003, volume: 13, issue: 5, pages: 800-808 Authors: Mo, Eun-Kyoung; Kang, Hyo-Jin; Lee, Chang-Tian; Xu, Baojun; Kim, Jae-Hoon Favorite \| View/Download：3/0 \| Submit date：2021/09/01 Flavor volatile compounds Galactomyces geotrichum SJM-59 IH-indole-3-ethanol Phenylethyl alcohol Pichia anomala SKM-T Pichia farinosa SKM-1