Effects of soybean oil components on the microbial diversity of koji and flavor of Cantonese-style soy sauce

Effects of soybean oil components on the microbial diversity of koji and flavor of Cantonese-style soy sauce

The intrinsic relationship between soybean oil components (SOC) and the flavor formation of Cantonese-style soy sauce was studied from microbial community structure and the flavor of soy sauce by constructing a soy sauce brewing model using soybean oil components with defatted soybeans. The results...

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Bibliographic Details
Main Author:	LI Xuewei, ZHU Xingui, ZHU Yayuan, ZENG Xiaobo
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-06-01
Series:	Zhongguo niangzao
Subjects:	cantonese-style soy sauce\|soybean oil component\|microbial diversity\|flavor
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-109.pdf
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