Comparison of flavor profiles of Cantonese soy sauces obtained at different fermentation stages
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biochemistry,Bioengineering
Reference36 articles.
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3. Effect of soy sauce on serum uric acid levels in hyperuricemic rats and identification of flazin as a potent xanthine oxidase inhibitor;Li;J. Agric. Food Chem.,2016
4. Chemical and sensory characteristics of soy sauce: a review;Diez-Simon;J. Agric. Food Chem.,2020
5. Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation;Zhou;J. Food Sci. Technol.,2019
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