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]

  •  Accepted: 22 January 2009
  •  Published: 15 December 2009

How to cite this article

APA /
Yanfang, Z., Lijuan, W., & Wenyi, T. (2009). Biochemical changes in low-salt fermentation of solid-state soy sauce. African Journal of Biotechnology , 8(24), 7028-7034.
Chicago /
Zhang Yanfang, Wang lijuan and Tao Wenyi. "Biochemical changes in low-salt fermentation of solid-state soy sauce." African Journal of Biotechnology 8, no. 24 (2009): 7028-7034.
MLA /
Zhang Yanfang, Wang lijuan and Tao Wenyi. "Biochemical changes in low-salt fermentation of solid-state soy sauce." African Journal of Biotechnology 8.24 (2009): 7028-7034.
DOI /
https://doi.org/10.5897/AJB2009.000-9546
URL /
https://academicjournals.org/journal/AJB/article-abstract/8F3165731468

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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