Work

Discussion the function of salt-tolerant yeast to the flavor of the naturally fermented soy sauce

Year: 2012

Type: article

Source: China Brewing

Author: Yuanliang Wang

Institution: Hunan Agricultural University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2354066884

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Related to: 10