Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process

Xiaoxian Kuang(South China University of Technology), Lixin Luo(South China University of Technology), Lizhao Lin, Weixin Li(Henan University of Science and Technology), Weifeng Lin(South China University of Technology), Hantao Su(South China University of Technology)
Food Research International
May 11, 2022
10.1016/j.foodres.2022.111347
Cited by 67

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