Rongqing Zhou

1 ta ish

Sichuan University

1. Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

   Rui-Ying Cui, Jia Zheng, Chongde Wu +1

   Maqola20142 iqtibos

   ABIABI:AkademIndex/2026.other.363086