Characterization of browning types and influenced sugars in the process of high-salt dilute soy sauce fermentation

LIU Yijiang, FANG Fang

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (2) : 99-104.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (2) : 99-104. DOI: 10.13995/j.cnki.11-1802/ts.038765

Characterization of browning types and influenced sugars in the process of high-salt dilute soy sauce fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(2): 99-104 https://doi.org/10.13995/j.cnki.11-1802/ts.038765

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