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

出版年份 2016 全文链接

标题

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

作者

关键词

Soy sauce, Optimization, Fermentation

出版物

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 74, Issue -, Pages 242-250

出版商

Elsevier BV

发表日期

2016-07-26

DOI

10.1016/j.lwt.2016.07.049

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