Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce
Yunzi Feng, Jing Zeng, Hongjie Lei, Mouming Zhao
Topics & Concepts
Food scienceFermentationFlavorLactic acidTasteUmamiWeissellaChemistryCitric acidAcetic acidFermentation in food processingPreservativeLactobacillusBiologyBacteriaBiochemistryLeuconostocGeneticsFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesFood Quality and Safety Studies