| 标题 |
Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains |
| 网址 | |
| DOI | |
| 其它 |
期刊:Foods 作者:Li-Hao Wang; Wen-Hui Qu; Ya-Nan Xu; Song-Gang Xia; Qian-Qian Xue; et al 出版日期:2024-04-30 |
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(2025-6-4)