Effect of the enhancing technique of halophilic LAB and yeasts on the quality of high-salt dilute-state soy sauce moromi
Cui Rui-ying, Zheng Jia, He Fei, Zhang Li-qiang, Yang Song-zhang, Huang Jun, Wu Chong-de, Zhou Rong-qing,
Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (02) : 1-6.
Effect of the enhancing technique of halophilic LAB and yeasts on the quality of high-salt dilute-state soy sauce moromi
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