Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce
| Image |  |
|---|---|
| Description | scientific article published on 08 March 2018 |
| Author/s |
author: Konstantinos Gkatzionis |
| Publication date | March 8, 2018 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |