Effect of salt concentration on Chinese soy sauce fermentation and characteristics
Hua Liu, Shaojie Yang, Jun Liu, Jian Lu, Dianhui Wu
Topics & Concepts
ChemistryFood scienceFermentationUmamiTasteReducing sugarSugarSoy proteinSalt (chemistry)Organic chemistryFermentation and Sensory AnalysisFood Quality and Safety StudiesBiochemical Analysis and Sensing Techniques