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Faculty of Science and Tech...
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XU Baojun
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2024
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Fermentation process
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Soy sauce
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LWT-FOOD SCIENCE AND TECHNO...
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The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce
Journal article
LWT-FOOD SCIENCE AND TECHNOLOGY,2024, volume: 210
Authors:
Wang, Lina
;
Wang, Zhuo
;
Chen, Yuxin
;
Chen, Jing
;
Pan, Mingxue
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Submit date：2024/11/04
Fermentation process
Flavor compounds
Gracilaria
Physicochemical properties
Soy sauce
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