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Autochthonous microbes and their key properties in browning reduction during soy sauce fermentation

Microbial InactivationEngineeringFood FermentationSoy Sauce FermentationBiotechnologyMicrobial PhysiologyFood MicrobiologyMicrobial EcologyEnvironmental MicrobiologyAutochthonous MicrobesMicrobiologyMicrobiological DegradationPublic HealthKey PropertiesFood Safety