Matches in SemOpenAlex for { <https://semopenalex.org/work/W758447078> ?p ?o ?g. }
Showing items 1 to 61 of
61
with 100 items per page.
- W758447078 endingPage "82" @default.
- W758447078 startingPage "73" @default.
- W758447078 abstract "This study investigated conditions necessary for factory production of traditional Korean soy sauce flavors, using Bacillus licheniformis SSA3-2M1. We determined whether the flavors were good or bad by comparing sensory evaluation values and the contents of the main taste components of traditional Korean soy sauce with those of the manufactured soy sauce. The soy broth was cultured by Bacillus licheniformis SSA3-2M1. By providing from 1/3 vvm to 2/3 vvm of air, and a culturing time of 412 hours at 30, we produced the taste of traditional Korean soy sauce; moreover its PH was in the PH range of traditioal Korean soy sauce. The distributions of the main taste components and the amino acids, free sugars, and organic acids in the manufactured soy sauce were similar to tradituioal Korean soy sauce." @default.
- W758447078 created "2016-06-24" @default.
- W758447078 creator A5021962241 @default.
- W758447078 date "1992-01-01" @default.
- W758447078 modified "2023-09-24" @default.
- W758447078 title "Production of main Taste Components in Traditional Korean Soy Sauce by Bacillus licheniformis" @default.
- W758447078 hasPublicationYear "1992" @default.
- W758447078 type Work @default.
- W758447078 sameAs 758447078 @default.
- W758447078 citedByCount "0" @default.
- W758447078 crossrefType "journal-article" @default.
- W758447078 hasAuthorship W758447078A5021962241 @default.
- W758447078 hasConcept C185592680 @default.
- W758447078 hasConcept C2776527165 @default.
- W758447078 hasConcept C2777272437 @default.
- W758447078 hasConcept C3020104520 @default.
- W758447078 hasConcept C31903555 @default.
- W758447078 hasConcept C523546767 @default.
- W758447078 hasConcept C54355233 @default.
- W758447078 hasConcept C86803240 @default.
- W758447078 hasConcept C8868529 @default.
- W758447078 hasConceptScore W758447078C185592680 @default.
- W758447078 hasConceptScore W758447078C2776527165 @default.
- W758447078 hasConceptScore W758447078C2777272437 @default.
- W758447078 hasConceptScore W758447078C3020104520 @default.
- W758447078 hasConceptScore W758447078C31903555 @default.
- W758447078 hasConceptScore W758447078C523546767 @default.
- W758447078 hasConceptScore W758447078C54355233 @default.
- W758447078 hasConceptScore W758447078C86803240 @default.
- W758447078 hasConceptScore W758447078C8868529 @default.
- W758447078 hasIssue "2" @default.
- W758447078 hasLocation W7584470781 @default.
- W758447078 hasOpenAccess W758447078 @default.
- W758447078 hasPrimaryLocation W7584470781 @default.
- W758447078 hasRelatedWork W2186197688 @default.
- W758447078 hasRelatedWork W2347360330 @default.
- W758447078 hasRelatedWork W2351601312 @default.
- W758447078 hasRelatedWork W2353482100 @default.
- W758447078 hasRelatedWork W2360139789 @default.
- W758447078 hasRelatedWork W2360593067 @default.
- W758447078 hasRelatedWork W2378062907 @default.
- W758447078 hasRelatedWork W2380590869 @default.
- W758447078 hasRelatedWork W2386469721 @default.
- W758447078 hasRelatedWork W2390044177 @default.
- W758447078 hasRelatedWork W2399002308 @default.
- W758447078 hasRelatedWork W2407972727 @default.
- W758447078 hasRelatedWork W2927097978 @default.
- W758447078 hasRelatedWork W2948235574 @default.
- W758447078 hasRelatedWork W3046051083 @default.
- W758447078 hasRelatedWork W892379229 @default.
- W758447078 hasRelatedWork W901287930 @default.
- W758447078 hasRelatedWork W2786614896 @default.
- W758447078 hasRelatedWork W2958506977 @default.
- W758447078 hasRelatedWork W2959447881 @default.
- W758447078 hasVolume "8" @default.
- W758447078 isParatext "false" @default.
- W758447078 isRetracted "false" @default.
- W758447078 magId "758447078" @default.
- W758447078 workType "article" @default.