The latest advances on soy sauce research in the past decade: Emphasis on the advances in China

已完结 10 由 MMBA 发布于 2024/4/28 14:55:40

DOI:10.1016/j.foodres.2023.113407
作者：Xianli Gao , Xue Zhao , Feng Hu , Jiangyan Fu , Zhankai Zhang , Zhan Liu , Bo Wang , Ronghai He , Haile Ma , Chi-Tang Ho
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming popular in the

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