Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract

Salt is one of the most important factors for fermented foods, but the effect of salt treatment time on the quality of fermented foods has rarely been studied. In this study, the effect of different salt treatment times (0, 48, and 96 h) after the start of fermentation on the quality of the soy sauc...

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Detalles Bibliográficos
Autores principales: Lee, Sun, Kim, Dong-Shin, Son, Yejin, Le, Huong-Giang, Jo, Seung Wha, Lee, Jungmi, Song, Yeji, Kim, Hyun-Jin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750577/
https://www.ncbi.nlm.nih.gov/pubmed/35010189
http://dx.doi.org/10.3390/foods11010063

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750577/
https://www.ncbi.nlm.nih.gov/pubmed/35010189
http://dx.doi.org/10.3390/foods11010063

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