Qualitative analysis of soy sauces made from fresh okara using two fermentation methods-Reference-Cited by-同舟云学术

Qualitative analysis of soy sauces made from fresh okara using two fermentation methods

Published:2020-02-16 Issue:4 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Lee Hyejin¹,Zhang Wanying¹,Lee Jaesang²,Kim Yookyung¹^ORCID

Affiliation:

1. Department of Human Ecology, Graduate School Korea University Seoul Korea

2. Traditional Food Business Promotion Department Korea Agro-Fisheries and Food Trade Corporation Naju Korea

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14402

Reference34 articles.

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4. Isolation and Identification of Aspergillus oryzae and the Production of Soy Sauce with New Aroma

5. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

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