Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment.

Curr Res Food Sci · 2022 · PMC9579447 · PMID 36276244

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a decreasing trendno p-value reported

A decreasing trend of citric acid was observed in all LAB fermentations at 2% salt except for T. halophilus ( Fig. 3 c).

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