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However, this idea was fleeting because Wang Shouzhe knew only that the earliest sodium glutamate was extracted from kelp, but the content of sodium glutamate in kelp is very low, making it difficult for industrial operations. Modern processes all extract sodium glutamate from crops like soybeans through microbial fermentation.
Yet, Wang Shouzhe had almost no understanding of the refining process and principles of sodium glutamate, and developing it himself would have been extreme ...
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