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Differences in flavor characteristics between Chinese traditionally fermented soy sauce and commercial soy sauce

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Xincheng Zhou, Huanglong Lan, Miaoqi Guan, Rong Lin, Ritian Jin, Shen Yang, Duo Liang
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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