Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes
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Publisher
Elsevier BV
Reference32 articles.
1. Chemical and sensory characteristics of soy sauce: a review;Diez-Simon;J. Agric. Food Chem.,2020
2. Enhancing synthesis of ethyl lactate in rice baijiu fermentation by adding recovered granular cells;Du;J. Biosci. Bioeng.,2024
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