Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties

Refinement to remove fermented mash residue is essential for obtaining clarified, stable and high-quality soy sauce. In this study, raw soy sauce microfiltration was investigated. Four widely-used microfiltration membranes were employed: ceramic, polyethersulfone (PES), polyvinylidene fluoride (PVDF...

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Detalles Bibliográficos
Autores principales: Guo, Hao, Huang, Jun, Zhou, Rongqing, Wu, Chongde, Jin, Yao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9059974/
https://www.ncbi.nlm.nih.gov/pubmed/35518978
http://dx.doi.org/10.1039/c8ra08395a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9059974/
https://www.ncbi.nlm.nih.gov/pubmed/35518978
http://dx.doi.org/10.1039/c8ra08395a

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