Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/19476337.2013.810673
Reference28 articles.
1. Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration
2. Cereal-based fermented foods and beverages
3. Biochemical changes in soy sauce prepared with extruded and traditional raw materials
4. Effect ofkojifermentation on generation of volatile compounds in soy sauce production
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