Characterization of a Bacillus amyloliquefaciens strain for reduction of citrulline accumulation during soy sauce fermentation
Crossref DOI link: https://doi.org/10.1007/s10529-016-2147-7
Published Online: 2016-06-20
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhang, Jiran
Du, Guocheng
Chen, Jian
Fang, Fang
Funding for this research was provided by:
National Natural Science Foundation of China (31371821)
Technology Research Program of Guangdong, China (2015B020205002)
License valid from 2016-06-20