Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with <i>Corynebacterium</i> and <i>Lactiplantibacillus</i> Strains by Li-Hao Wang, Wen-Hui Qu, Ya-Nan Xu, Song-Gang Xia, Qian-Qian Xue, Xiao-Ming Jiang, Hong-Ying Liu, Chang-Hu Xue, Yun-Qi Wen

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