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Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

Food microbiology, v.51, 2015년, pp.171 - 178  

Song, Y.R. ,  Jeong, D.Y. ,  Baik, S.H.

Abstract AI-Helper 아이콘AI-Helper

This study deals with understanding the effects of salt reduction on both the physicochemical and microbiological properties of soy sauce fermentation and also the application of indigenous yeast starters to compensate for undesirable changes occurring in salt-reduced processes. Fermentation was tes...

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참고문헌 (41)

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