id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
aiti-2533	Ferng, Sophia; Huang, Wei-Hua; Wu, Chien-Ping; Lu, Yung-Tsong; Hsu, Cheng-Kuang; Chiou, Robin Yih-Yuan; Ting, Ching-Hua	A Controlled Fermentation Environment for Producing Quality Soya Sauce	2019	10	.pdf	application/pdf	5451	257	57	[6] F. M. Yong and B. J. B. Wood, “Microbiology and biochemistry of soy sauce fermentation,” Advances in Applied Microbiology, vol. 17, pp. In sauce moromi fermentation, the proteins and polysaccharides in the moromi are hydrolyzed by the fungal protease and amylase to form different types of small nitrogen compounds and sugars, such as amino acids and reducing sugars.	cache/aiti-2533.pdf	txt/aiti-2533.txt