Two-harvest averages by Genotype Group (GG) are indicated in the top part. GGs coded by colors according to [3] (B; blue, Y; yellow, O; orange, E; gray, G; green, S; steel gray, A; aqua, P; purple, R;
Koji making is a pre-fermentation stage for soy sauce manufacturing and impacts the quality of the final product. However, the changes in microbial community and metabolites during koji making have no
Values were obtained during sensory analysis with the participation of consumers (sensory desirability on a linear scale) and sensory profiling of flour products such as Gnocchi dumplings and Ciabat
