Effect of fermented rice culture on the microbiological, biochemical and sensory characteristics of low-salt douchi, a traditional Chinese fermented soybean condiment

  • Effect of FRC on low-salt douchi
  • Huiping Hu, Jianxiong Hao, Yongqiang Cheng, Lijun Yin, Yanli Ma, Zhenwei Yu, Lite Li
  • International Journal of Food Science & Technology, February 2012, Wiley
  • DOI: 10.1111/j.1365-2621.2011.02894.x

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http://dx.doi.org/10.1111/j.1365-2621.2011.02894.x

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