The fermentation properties and microbial diversity of soy...

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Journal of the Science of Food and Agriculture 2020 / 11

The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean

Zhao, Guozhong, Li, Jingjing, Zheng, Fuping, Yao, Yunping
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Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.10924
Date:
November, 2020
File:
PDF, 909 KB
2020
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