{"title":"Study on Brewing Conditions of Low Sodium Orange Peel Soy Sauce","authors":"鹏志 夏","doi":"10.12677/hjfns.2023.122015","DOIUrl":null,"url":null,"abstract":"In this paper, low salt dilute fermentation method was used to prepare orange peel low sodium soy sauce with soybean as raw material and orange peel powder added in the koji making stage","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"30 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Hans Journal of Food and Nutrition Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12677/hjfns.2023.122015","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
In this paper, low salt dilute fermentation method was used to prepare orange peel low sodium soy sauce with soybean as raw material and orange peel powder added in the koji making stage
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