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"...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Editorial Department of China Brewing
2025-03-01
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| Col·lecció: | Zhongguo niangzao |
| Matèries: | |
| Accés en línia: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-178.pdf |
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