Journal of the science of food and agriculture
Vessel-dependent changes in antioxidant and flavor profiles of soy sauce mash during 60-day fermentation.
Ye-Won Kim, Mina K Kim
Published: 202510.1002/jsfa.70383
Abstract
BACKGROUND: Fermentation vessels play a crucial role in modulating the chemical and sensory properties of fermented foods, yet limited studies have addressed how vessel type affects soy sauce mash, the precursor to traditional soy sauce. This study e…
Preview only. Read the full abstract at the source