Effect of Tetragenococcus halophilus on soy sauce quality prepared by fermentation

LIU Jiale; ZHOU Zhaohui; LI Tieqiao; LU Liling; FANG Fang

doi:10.13995/j.cnki.11-1802/ts.023200

Effect of Tetragenococcus halophilus on soy sauce quality prepared by fermentation

LIU Jiale, ZHOU Zhaohui, LI Tieqiao, LU Liling, FANG Fang

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 99-106.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (17) : 99-106. DOI: 10.13995/j.cnki.11-1802/ts.023200

Effect of Tetragenococcus halophilus on soy sauce quality prepared by fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(17): 99-106 https://doi.org/10.13995/j.cnki.11-1802/ts.023200

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Received	Revised	Published
2019-12-25	2020-01-31	2020-09-15
Issue Date
2020-10-14

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