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Libo Liu, Xiaoqian Chen, Linlin Hao, Guofang Zhang, Zhao Jin, Chun Li, Yuzhuo Yang, Jiajia Rao & Bingcan Chen. (2022) Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. Critical Reviews in Food Science and Nutrition 62:7, pages 1971-1989.
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Li-Jun Wang, Hui-Ling Mu, Hai-Jie Liu, Bhesh Bhandari, Masayoshi Saito & Li-Te Li. (2010) Volatile Components in Three Commercial Douchies, A Chinese Traditional Salt-Fermented Soybean Food. International Journal of Food Properties 13:5, pages 1117-1133.
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Articles from other publishers (23)
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Hiroshi TAKEMURA. (2014) Differentiation and Improvement in Quality of <i>Natto</i> by Systematic Breading of <i>Natto</i> Bacteria納豆菌の系統的育種による商品の差別化と品質向上. JOURNAL OF THE BREWING SOCIETY OF JAPAN 109:2, pages 76-81.
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Yin-Soon Moy, Ting-Jang Lu & Cheng-Chun Chou. (2012) Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean. Journal of Bioscience and Bioengineering 113:2, pages 196-201.
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Tadayoshi Tanaka, Saori Kimura, Kan Kiuchi, Ayuno Suzuki, Kanako Muramatsu & Saori Mitsuboshi. (2012) Changes in Aroma of Itohiki-Natto during Refrigeration. Nippon Shokuhin Kagaku Kogaku Kaishi 59:4, pages 167-174.
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Katekan Dajanta, Arunee Apichartsrangkoon & Ekachai Chukeatirote. (2011) Volatile profiles of thua nao, a Thai fermented soy product. Food Chemistry 125:2, pages 464-470.
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Saori Mitsuboshi, Tadayoshi Tanaka, Ayumi Murahashi, Kanako Muramatsu & Kan Kiuchi. (2007) Characteristics of Burmese Fermented Soy Food, Pe pok, and Development of Itohiki-natto Employing Its Bacterial Isolates. Nippon Shokuhin Kagaku Kogaku Kaishi 54:12, pages 528-538.
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Saori Takahashi, Rie Katsumata, Kumi Yoshizawa, Momoko Yamaki, Miyuki Osako, Mariko Murakami, Sayaka Mouri, Mizuki Sato, Hiroko Meguro, Hiroko Kubokura, Kanae Hirose, Tadayoshi Tanaka, Sugio Watanabe & Kan Kiuchi. (2005) Soft Natto Manufactured with Starter of Bacillus subtilis KFP 843 Isolated from Douchi. Nippon Shokuhin Kagaku Kogaku Kaishi 52:10, pages 454-461.
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