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Journal: Appl. Sci., 2024
Volume: 14
Number: 3784
3784
Article: Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces
Authors: by Iwona Gientka, Alicja Synowiec, Marek Roszko, Cac Ngo Khoa Nguyen, Katarzyna Pobiega and Anna M. Kot
Link: https://www.mdpi.com/2076-3417/14/9/3784

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