Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce

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DOI:10.1016/j.foodchem.2022.135064
作者：Guangyao Hu , Jian Chen , Guocheng Du , Fang Fang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Health concerns related to excessive salt consumption have increased the demand for foods with reduced salt content. However, it is a challenge to perform low salt fermentation of high salt

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