Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains
Wang, Li-Hao, Qu, Wen-Hui, Xu, Ya-Nan, Xia, Song-Gang, Xue, Qian-Qian, Jiang, Xiao-Ming, Liu, Hong-Ying, Xue, Chang-Hu, Wen, Yun-Qi
Published in Foods (30.04.2024)
Published in Foods (30.04.2024)
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Journal Article
Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with ICorynebacterium/I and ILactiplantibacillus/I Strains
Wang, Li-Hao, Qu, Wen-Hui, Xu, Ya-Nan, Xia, Song-Gang, Xue, Qian-Qian, Jiang, Xiao-Ming, Liu, Hong-Ying, Xue, Chang-Hu, Wen, Yun-Qi
Published in Foods (01.05.2024)
Published in Foods (01.05.2024)
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Journal Article