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pro vyhledávání: '"Yuanxiang Hong"'
Autor:
Li Zhu, Siyu He, Ying Lu, Jianhong Gan, Ningping Tao, Xichang Wang, Zaoli Jiang, Yuanxiang Hong, Changhua Xu
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 2, Pp 297-304 (2022)
Given that fermentation time has significant impact on quality and flavor of soy sauce, a global understanding of the metabolic mechanism as fermentation time prolonged is essential for producing satisfactory and consistent quality of traditional soy
Externí odkaz:
https://doaj.org/article/501d3358d5254c28a5dc5e61515059ea
Autor:
Chang-Hua Xu, Ningping Tao, Siyu He, Xichang Wang, Zao-Li Jiang, Ying Lu, Yuanxiang Hong, Li Zhu, Jian-Hong Gan
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 2, Pp 297-304 (2022)
Given that fermentation time has significant impact on quality and flavor of soy sauce, a global understanding of the metabolic mechanism as fermentation time prolonged is essential for producing satisfactory and consistent quality of traditional soy