Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods
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Title
Characterizing Soy Sauce Moromi Manufactured by High-Salt Dilute-State and Low-Salt Solid-State Fermentation Using Multiphase Analyzing Methods
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 81, Issue 11, Pages C2639-C2646
Publisher
Wiley
Online
2016-10-15
DOI
10.1111/1750-3841.13516
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