{"title":"低钠橙皮酱油酿造条件的研究","authors":"鹏志 夏","doi":"10.12677/hjfns.2023.122015","DOIUrl":null,"url":null,"abstract":"In this paper, low salt dilute fermentation method was used to prepare orange peel low sodium soy sauce with soybean as raw material and orange peel powder added in the koji making stage","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"30 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Study on Brewing Conditions of Low Sodium Orange Peel Soy Sauce\",\"authors\":\"鹏志 夏\",\"doi\":\"10.12677/hjfns.2023.122015\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this paper, low salt dilute fermentation method was used to prepare orange peel low sodium soy sauce with soybean as raw material and orange peel powder added in the koji making stage\",\"PeriodicalId\":12938,\"journal\":{\"name\":\"Hans Journal of Food and Nutrition Science\",\"volume\":\"30 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Hans Journal of Food and Nutrition Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12677/hjfns.2023.122015\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Hans Journal of Food and Nutrition Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12677/hjfns.2023.122015","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Study on Brewing Conditions of Low Sodium Orange Peel Soy Sauce
In this paper, low salt dilute fermentation method was used to prepare orange peel low sodium soy sauce with soybean as raw material and orange peel powder added in the koji making stage
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
