Effect of Ambient Temperature on the Quality of Cantonese-Style High-Salt Liquid-State Base Soy Sauce
In order to explore the important role of seasonal temperature in the formation of soy sauce quality, three fermentation temperatures (37, 30 and 15 ℃) were set up to simulate the temperature changes during the four seasons in Guangdong and compared with natural fermentation. During the fermentation...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-11-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-008.pdf |