Effect of soybeans from different sources on the quality of high-salt dilute-state soy sauce
Using seven kinds of soybean (SB1-SB7) as raw materials, a soy sauce was brewed by high-salt dilute-state technology. The basic physicochemical indexes, free amino acids and free fatty acids composition of the soybean were determined, and the sensory quality, physicochemical indexes, volatile flavor...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-188.pdf |
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