Synergistic fermentation with functional bacteria for production of salt-reduced soy sauce with enhanced aroma and saltiness
Guangyao Hu, Yajuan Wang, Jian Chen, Guocheng Du, Fang Fang
Topics & Concepts
Food scienceFermentationAromaChemistryBacteriaFood spoilageBacillus amyloliquefaciensBiologyGeneticsPolyamine Metabolism and ApplicationsProbiotics and Fermented FoodsFermentation and Sensory Analysis