Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Xiuli Zhao"'
Publikováno v:
Foods, Vol 13, Iss 6, p 971 (2024)
Most commercially available soy sauce is fermented by high-salt liquid-state (HS) fermentation, which has an excessive salt content and a long fermentation period. In this study, a new salt-reduced fermentation (SR) soy sauce technology involving mul
Externí odkaz:
https://doaj.org/article/ce427e48468a4d598de2481b7b51fa30
Publikováno v:
Foods, Vol 9, Iss 11, p 1656 (2020)
In this study, high-throughput sequencing methods were used to analyze the composition and diversity of the microbial communities of three different traditional fermented blueberry beverages (Jiaosu A, Jiaosu B, and Jiaosu C) produced in three differ
Externí odkaz:
https://doaj.org/article/2da7f5cb247e46baa37b474f0a4720ae