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Wang L-H, Qu W-H, Xu Y-N, Xia S-G, Xue Q-Q, Jiang X-M, Liu H-Y, Xue C-H, Wen Y-Q. Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains. Foods. 2024; 13(9):1386. https://doi.org/10.3390/foods13091386

Wang, Li-Hao, 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. 2024. "Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains" Foods 13, no. 9: 1386. https://doi.org/10.3390/foods13091386

Wang, L. -H., Qu, W. -H., Xu, Y. -N., Xia, S. -G., Xue, Q. -Q., Jiang, X. -M., Liu, H. -Y., Xue, C. -H., & Wen, Y. -Q. (2024). Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains. Foods, 13(9), 1386. https://doi.org/10.3390/foods13091386