Biochemical changes in low-salt fermentation of solid-state soy sauce

Zhang Yanfang; Wang lijuan; Tao Wenyi

doi:10.5897/AJB2009.000-9546

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Biochemical changes in low-salt fermentation of solid-state soy sauce

Zhang Yanfang, Wang lijuan and Tao Wenyi*

Key laboratory of Industrial biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122 Jiangsu Province, PR China.
Email: [email protected], [email protected]

Article Number - 8F3165731468
Vol.8(24), pp. 7028-7034 , December 2009
https://doi.org/10.5897/AJB2009.000-9546

Accepted: 22 January 2009
Published: 15 December 2009

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