Enhancing the taste of raw soy sauce using low intensity...

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Food Chemistry 2019 / 5

Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation

Gao, Xianli, Zhang, Junke, Liu, Ermeng, Yang, Mingquan, Chen, Sui, Hu, Feng, Ma, Haile, Liu, Zhan, Yu, Xueting
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.05.202
Date:
May, 2019
File:
PDF, 688 KB
english, 2019
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