Study on the preparation and antioxidant properties of peony seed soy sauce

Home>Articles>Study on the preparation and antioxidant properties of peony seed soy sauce

ZHANG Mingjun

LI Yingqiu

Keywords：soy sauceantioxidant activitypeony seed meallow-salt solid-state fermentationhigh-salt dilute-state fermentation

Publication Date：2023-08-15

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：8( 53-60 )

PKU

ISSN：2096-1553

Year, Vol.(Issue)：2023,38(4)