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Journal: Foods, 2024
Volume: 13
Number: 971

Article: A Method of Reducing Salt Content in Fermented Soy Sauce Improves Its Flavor and Quality
Authors: by Shuang Zheng, Zhenbin Zhang, Xiuli Zhao, Wanning Li and Lihua Hou
Link: https://www.mdpi.com/2304-8158/13/6/971

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