Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi
Rui-Ying CuiKey Laboratory for Leather Chemistry and Engineering of the Education Ministry, and College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, ChinaJia ZhengKey Laboratory for Leather Chemistry and Engineering of the Education Ministry, and College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, ChinaChongde WuKey Laboratory for Leather Chemistry and Engineering of the Education Ministry, and College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, ChinaRongqing ZhouKey Laboratory for Leather Chemistry and Engineering of the Education Ministry, and College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, 610065, China
2014en
ABI
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