Co-design of processing mode and synthetic microbial community for improving the quality of reduced-salt soy sauce

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Publication date: 31 May 2026

Source: Food Research International, Volume 232

Author(s): Lin Zhang, Yi Zhang, Jun Huang, Rongqing Zhou, Chongde Wu

Publication date: 31 May 2026Source: Food Research International, Volume 232Author(s): Lin Zhang, Yi Zhang, Jun Huang, Rongqing Zhou, Chongde Wu Read More

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