Research on Improving Low Salt-Solid State Fermented Soy Sauce Quality and Flavor

doi:10.3969/j.issn.0254-5071.2001.06.001

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China Brewing ›› 2001, Vol. 20 ›› Issue (6) : 1-4. DOI: 10.3969/j.issn.0254-5071.2001.06.001

Research on Improving Low Salt-Solid State Fermented Soy Sauce Quality and Flavor

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2001, 20(6): 1-4 https://doi.org/10.3969/j.issn.0254-5071.2001.06.001

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