Four major stages, including soybean meal steaming, koji-making, brine fermentation, and sauce extraction with the help of the microflora which consists of Aspergillus oryzae, salt-tolerant yeast and bacteria, converted the ingredients in the starting materials into the flavor and aroma compounds (Cui et al., 2014; Qi ...
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Four major stages, including soybean meal steaming, koji-making, brine fermentation, and sauce extraction with the help of the microflora which consists of Aspergillus oryzae, salt-tolerant yeast and bacteria, converted the ingredients in the starting materials into the flavor and aroma compounds (Cui et al., 2014; Qi ...
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Four major stages, including soybean meal steaming, koji-making, brine fermentation, and sauce extraction with the help of the microflora which consists of Aspergillus oryzae, salt-tolerant yeast and bacteria, converted the ingredients in the starting materials into the flavor and aroma compounds (Cui et al., 2014; Qi ...
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