Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation. [electronic resource]

By: Contributor(s): Producer: 20201118Description: 2782-2790 p. digitalISSN:
  • 1097-0010
Subject(s): Online resources: In: Journal of the science of food and agriculture vol. 100
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Publication Type: Journal Article

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