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Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce

Yunzi Feng1, Zhiyao Chen1, Ning Liu1

  • 1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.

Food Chemistry
|April 16, 2014
PubMed

Keywords:
FlavourFree fatty acidLipidsOxidative degradationPhospholipaseSoy sauce

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