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- W2360373842 abstract "This paper compared the raw materials and process technique to produce soy sauce by the low-salt solid fermentation and high-salt liquid fermentation. The flavor of the soy sauce produced by these two methods was also discussed. There were high content of alcohols, phenol and esters in high-salt liquid fermentation, whereas the HEMF and all kinds of pyrazine is much higher in low-salt solid fermentation. The differences between soy-sauce-type flavor and ester flavor in the flavor-type of soy sauce were explained in the paper." @default.
- W2360373842 created "2016-06-24" @default.
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- W2360373842 date "2003-01-01" @default.
- W2360373842 modified "2023-09-23" @default.
- W2360373842 title "Discussion on Flavor-type of Soy Sauce" @default.
- W2360373842 hasPublicationYear "2003" @default.
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