Application of lactic acid bacteria and yeasts as starter...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 05 Vol. 78

Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation

Singracha, Pannarat, Niamsiri, Nuttawee, Visessanguan, Wonnop, Lertsiri, Sittiwat, Assavanig, Apinya
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Volume:
78
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.12.019
Date:
May, 2017
File:
PDF, 968 KB
english, 2017
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