Data for: Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the mechanism of esters biosynthesis

Published: 26 April 2021| Version 1 | DOI: 10.17632/4xsd8f3ydt.1
Contributor:
Xuewei Jiang

Description

The data in the uploaded file are the relevant quality indicators and flavor data during the soy sauce brewing process, and quantitative analysis data for the study of the biosynthesis pathway of esters. All the data in this manuscript are original data.

Files

Categories

Fermented Food

License