Work

Improving the soy sauce flavor by the addition of aroma-producing yeast

Year: 2014

Type: article

Source: China Brewing

Author: LI Xuewe

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: W2365222820

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