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High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties

Hang Yu; Lin Jiang; Liyuan Gao; Ruyue Zhang; Yilong Zhang; Shaofeng Yuan; Yunfei Xie; Weirong Yao
Food Chemistry · Vol. 438 · pp. 138045 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-04-01
Publication Year2024
Volume438
Pages138045
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.138045
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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