Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce - Concepedia

Concepedia

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Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce

70

Citations

35

References

2016

Year

Nguyen Xuan Hoang, Sophia Ferng, Ching-Hua Ting, Wei-Hua Huang, Robin Y.‐Y. Chiou, Cheng‐Kuang Hsu

EngineeringFood FermentationBiotechnologySoy SauceMetabolic EngineeringFood BioprocessingFood QualityHealth Sciences

References

	Year	Citations

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