Synergistic fermentation with functional bacteria for production of salt-reduced soy sauce with enhanced aroma and saltiness
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference33 articles.
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4. Metabolic behavior of Aspergillus oryzae in salt-reduced soy sauce and its regulation for the brewing process;Food Bioscience;2024-06
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