Updates are available Correction dated 2015-01-20

Click to view Correction: https://doi.org/10.1007/s00217-015-2412-3

Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi

Crossref DOI link: https://doi.org/10.1007/s00217-014-2225-9

Published Online: 2014-04-16

Published Print: 2014-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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