Soy sauce fermentation: Microorganisms, aroma formation, and process modification

标题
Soy sauce fermentation: Microorganisms, aroma formation, and process modification
作者
关键词
Soy sauce, Moromi, Mixed cultures, Antagonism, Flavor, Cell immobilization, Cell encapsulation, Low-salt soy sauce
出版物
FOOD RESEARCH INTERNATIONAL
Volume 120, Issue -, Pages 364-374
出版商
Elsevier BV
发表日期
2019-03-08
DOI
10.1016/j.foodres.2019.03.010

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