Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleThe effect of the Corynebacterium glutamicum on the shortening of fermentation time, physicochemical and sensory properties of soy sauce.AuthorsGao, Rui; Sun‐Waterhouse, Dongxiao; Xiang, Huan; Cui, Chun; Waterhouse, Geoffrey I. N.PublicationInternational Journal of Food Science & Technology, 2022, Vol 57, Issue 7, p4316ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.15758