Optimization of fermentation process for oat-based soy sauce and analysis of its functional properties and characteristics

WEI Linyan, FANG Fang

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 24-32.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (6) : 24-32. DOI: 10.13995/j.cnki.11-1802/ts.042289

Optimization of fermentation process for oat-based soy sauce and analysis of its functional properties and characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(6): 24-32 https://doi.org/10.13995/j.cnki.11-1802/ts.042289

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