Rui-Ying Cui

Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods.

Chongde Wu, Rongqing Zhou, Jun Huang, 2016, Journal of food science.

Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

Chongde Wu, Rongqing Zhou, Jia Zheng, 2014, European Food Research and Technology.

Erratum to: Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

Rongqing Zhou, Jia Zheng, Rui-Ying Cui, 2015, European Food Research and Technology.