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    Effect of sodium chloride and potassium chloride concentration on physicochemical, volatile aroma, and sensory characteristics of tempeh-based soy sauce

    Effect of sodium chloride and potassium chloride concentration on physicochemical, volatile aroma, and sensory characteristics of tempeh-based soy sauce by Zahidah Hana Luthfiyah, Widodo Felix, Phothisoot Thitipong, Kongpichitchoke Teeradate, Lo Diana

    Published 2025-01-01
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