Work

Vessel‐dependent changes in antioxidant and flavor profiles of soy sauce mash during 60‐day fermentation

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70383

Authors: Ye‐won Kim, Mina K Kim

Institution: Jeonbuk National University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: closed

OpenAlex ID: W7117108465

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Cites: 14

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