Effect of sodium chloride and potassium chloride concentration on physicochemical, volatile aroma, and sensory characteristics of tempeh-based soy sauce

Open Access

Issue		BIO Web Conf. Volume 169, 2025 1^st International Seminar on Food Science and Technology: “Harnessing Science and Technology for Safe and Quality Food” (ISoFST 2024)


Article Number		01003
Number of page(s)		7
Section		Sustainable Food Processing and Engineering
DOI		https://doi.org/10.1051/bioconf/202516901003
Published online		26 March 2025

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