Effect of adding tea on the quality of soy sauce
碩士 === 國立臺灣海洋大學 === 食品科學系 === 100 === The defatted soybean and Oolong tea produced from higher mountain was used in the studies. According to different brewing ways, the sauce was further aging fermentation for 10 months to improve the high sodium content, too salty and having functions of the soy t...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/07410181017226950842 |