Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

✍ Scribed by Cui, Rui-Ying; Zheng, Jia; Wu, Chong-De; Zhou, Rong-Qing

• Book ID: 125342112
• Publisher: Springer
• Year: 2014
• Tongue: English
• Weight: 768 KB
• Volume: 239
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-014-2225-9