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Safety evaluation of Staphylococcus and its application in soy sauce brewing

Xingrong Zhang1, Fei Wang2, Min Zhang1

  • 1Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|December 17, 2023
PubMed

Keywords:
Staphylococcus PT-1salt tolerancesensory evaluationsolid phase microextraction–gas chromatography–mass spectrometrysoy sauce

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