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Journal: Foods, 2024
Volume: 13
Number: 1386

Article: Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains
Authors: by Li-Hao Wang, Wen-Hui Qu, Ya-Nan Xu, Song-Gang Xia, Qian-Qian Xue, Xiao-Ming Jiang, Hong-Ying Liu, Chang-Hu Xue and Yun-Qi Wen
Link: https://www.mdpi.com/2304-8158/13/9/1386

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