Improvement of soy-sauce flavor during the low-salt solid-state fermentation

doi:10.3969/j.issn.0254-5071.2011.02.006

CUI Qi;LU Meifang;HOU Lihua;WANG Chunling;LI Yuanyuan;GENG Yufeng;WANG Yuanyuan

China Brewing ›› 2011, Vol. 30 ›› Issue (2) : 18-21.

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China Brewing ›› 2011, Vol. 30 ›› Issue (2) : 18-21. DOI: 10.3969/j.issn.0254-5071.2011.02.006

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Improvement of soy-sauce flavor during the low-salt solid-state fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(2): 18-21 https://doi.org/10.3969/j.issn.0254-5071.2011.02.006

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