sis time is short, within 3 days. Therefore product cost is cheapest and there is risk of residual acid, generating 3-MCPD high in amount.
In soybeans, there is a lot ofamino acid generated during the 6 months of fermentation. Along with closeautomated production technology of Malaysia ensure soy sauce characteristic powerfulflavor, and consumers health benefits.
Descriptions:
Dark red
Natural fragrance
Characteristic color and flavor of soy
Uses:
In addition t