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doi:10.1016/j.foodchem.2018.03.022
Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce
Putu Virgina Partha Devanthi
Robert Linforth
Hani El Kadri
Konstantinos Gkatzionis
Soy sauce
Moromi fermentation
Salt reduction
W1/O/W2 double emulsion
Yeast encapsulation
Sequential inoculation
Aroma compounds
GC-MS
Food Chemistry, Accepted manuscript. doi:10.1016/j.foodchem.2018.03.022
journal
Food Chemistry
© 2018 Published by Elsevier Ltd.
0308-8146
10.1016/j.foodchem.2018.03.022
https://doi.org/10.1016/j.foodchem.2018.03.022
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