Effects of soybean oil components on the microbial diversity of koji and flavor of Cantonese-style soy sauce
The intrinsic relationship between soybean oil components (SOC) and the flavor formation of Cantonese-style soy sauce was studied from microbial community structure and the flavor of soy sauce by constructing a soy sauce brewing model using soybean oil components with defatted soybeans. The results...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-109.pdf |
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