Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleEffect of fermented rice culture on the microbiological, biochemical and sensory characteristics of low-salt douchi, a traditional Chinese fermented soybean condiment.AuthorsHu, Huiping; Hao, Jianxiong; Cheng, Yongqiang; Yin, Lijun; Ma, Yanli; Yu, Zhenwei; Li, LitePublicationInternational Journal of Food Science & Technology, 2012, Vol 47, Issue 4, p689ISSN0950-5423Publication typeArticleDOI10.1111/j.1365-2621.2011.02894.x