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 differ...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-03-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-178.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|