| Literature DB >> 24421103 |
Abstract
Microbial growth, pH and titratable acidity decreased with increasing NaCl concentration during the fermentation of soybeans. NaCl at 1% (w/w) in the fermenting mash improved the organoleptic quality of 'soy-daddawa'.Entities:
Year: 1994 PMID： 24421103 DOI： 10.1007/BF00144478
Source DB: PubMed Journal: World J Microbiol Biotechnol ISSN： 0959-3993 Impact factor: 3.312