PDF(1367 KB)
Comparison of quality indexes and volatile flavor components of natural and yeast-fortified fermented soy sauce before and after sterilization
ZHANG Lin, ZHANG Yi, HUANG Jun, WU Chongde, ZHOU Rongqing
China Brewing ›› 2025, Vol. 44 ›› Issue (8) : 191-198.
PDF(1367 KB)
PDF(1367 KB)
Comparison of quality indexes and volatile flavor components of natural and yeast-fortified fermented soy sauce before and after sterilization
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