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Microbial consortia and up-to-date technologies in global soy sauce production: a review

Soy sauce is an Oriental fermented condiment, and key ingredient in many Asian cuisines. As consumers around the world are becoming more adventurous with their eating choices and preferences, the demand for and popularity of Asian cuisines are increasing globally. The underlying basis of soy sauce f...

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Main Authors:	Chong, Shin Yee, Ilham, Zul, Samsudin, Nik Iskandar Putra, Soumaya, Sassi, Wan-Mohtar, Wan Abd Al Qadr Imad
格式:	Article
语言:	English
出版:	Universiti Putra Malaysia 2023
在线阅读:	http://psasir.upm.edu.my/id/eprint/109175/1/01%20-%20IFRJ21818.R2%20%28Review%29.pdf
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