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

Hana Luthfiyah Zahidah, Felix Widodo, Thitipong Phothisoot, Teeradate Kongpichitchoke and Diana Lo

BIO Web Conf., 169 (2025) 01003

DOI: https://doi.org/10.1051/bioconf/202516901003

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