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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) metabolism (18992) energy metabolism (8289) anaerobiosis (3597) fermentation (3507) microbiology (27793) microbial physiology (3804) fermentation (3506) microorganisms (23193) fungi (9424) yeasts (2646) organisms (108862) microorganisms (23191) fungi (9424) yeasts (2646) physiology (77074) metabolism (18984) energy metabolism (8288) anaerobiosis (3596) fermentation (3506) microbial physiology (3801) fermentation (3506) Calendar Year Calendar Year Year (337475) 2013 (32153) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) fermented foods (2609) soy sauce (58) sauces (185) soy sauce (58) plant products (54971) oilseed products (5896) soybean products (3383) soy sauce (58) Food and Human Nutrition Food and Human Nutrition foods (20022) fermented foods (2609) soy sauce (58) sauces (185) soy sauce (58) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) volatile compounds (2422) acids, bases, and salts (29068) acids (19405) organic acids and salts (17608) aromatic acids (3437) benzoic acids (3215) benzoic acid (160) organic compounds (57444) aldehydes (1930) esters (5843) alcohols (12943) ethanol (2217) phenols (3703) aromatic compounds (11724) aromatic acids (3437) benzoic acids (3215) benzoic acid (160) phenolic compounds (9245) phenols (3694) heterocyclic compounds (16089) heterocyclic oxygen compounds (6387) pyrones (45) maltol (11) ketones (2764) pyrones (45) maltol (11) organic acids and salts (17608) aromatic acids (3437) benzoic acids (3215) benzoic acid (160) technical chemicals (15701) flavor compounds (406) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) oilseed products (5896) soybean products (3383) soy sauce (58) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) laboratory techniques (29304) in vitro culture (5694) cell culture (1715) coculture (171) technology (49139) processing technology (28127) fermentation (3507) Taxa - Fungi, Yeasts, Molds and Mildews Taxa - Fungi, Yeasts, Molds and Mildews Deuteromycotina (4774) Hyphomycetes (3994) Candida (512) Dikarya (6531) Ascomycota (4545) Saccharomycotina (1734) Saccharomycetes (1732) Saccharomycetales (1731) Pichiaceae (330) Pichia (304) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation Author(s) of Article: Will be identified in next release Citation: International journal of food microbiology 2013 v.160 no.3 pp. 282-289 Click to View: (Click to View) Date of Publication: 2013 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=506464 Name of Publication: International journal of food microbiology Publishing Company: Will be identified in next release Accession Number: 124654
