Effect of salt on the microbial community structure of Cantonese-style high-salt dilute soy sauce fermentation

doi:10.13995/j.cnki.11-1802/ts.028826

TIN Hoe Seng, ZHOU Bin, HOU Sha, WU Changzheng, HUANG Lei, ZHOU Qiyang

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 45-54.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (1) : 45-54. DOI: 10.13995/j.cnki.11-1802/ts.028826

Effect of salt on the microbial community structure of Cantonese-style high-salt dilute soy sauce fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(1): 45-54 https://doi.org/10.13995/j.cnki.11-1802/ts.028826

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Received	Revised	Published
2021-07-31	2021-08-31	2022-01-15
Issue Date
2022-01-27

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