Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce

Published 2016 View Full Article

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Title
Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce
Authors
Keywords
Soy sauce, Optimization, Fermentation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 74, Issue -, Pages 242-250
Publisher
Elsevier BV
Online
2016-07-26
DOI
10.1016/j.lwt.2016.07.049

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