Increasing the total amino acids quantity and optimization the amino acids proportion of soy sauce by activation brewing

doi:10.3969/j.issn.0254-5071.2011.04.032

ZHANG Heying;WANG Jianping;WU Jinxia;RAN Menglin;YANG Shujun

China Brewing ›› 2011, Vol. 30 ›› Issue (4) : 105-107.

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China Brewing ›› 2011, Vol. 30 ›› Issue (4) : 105-107. DOI: 10.3969/j.issn.0254-5071.2011.04.032

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Increasing the total amino acids quantity and optimization the amino acids proportion of soy sauce by activation brewing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(4): 105-107 https://doi.org/10.3969/j.issn.0254-5071.2011.04.032

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