Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China - Concepedia

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Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

182

Citations

21

References

2013

Year

Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao

Food FermentationAroma DifferencesFood QualityHigh-salt Liquid-state FermentationHealth Sciences

References

	Year	Citations

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