Effect of aging time on physicochemical properties of "Huangtan soy sauce"
In this experiment, using the "Tou-you" and the "Er-you" of "Huangtan soy sauce" aged for 7 years, 4 years and 2 years as raw materials, the effects of aging time on the quality of "Yuan-you" were studied, and the quality difference between "Tou-you"...
Kaydedildi:
| Yazar: | |
|---|---|
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Editorial Department of China Brewing
2025-03-01
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| Seri Bilgileri: | Zhongguo niangzao |
| Konular: | |
| Online Erişim: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-178.pdf |
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