Effect of mixed koji-making with Aspergillus oryzae in different growth stages on soy sauce quality

LIU Yuqi, LI Yanjun, LI Li

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 148-153.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (23) : 148-153. DOI: 10.13995/j.cnki.11-1802/ts.043381

Effect of mixed koji-making with Aspergillus oryzae in different growth stages on soy sauce quality

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(23): 148-153 https://doi.org/10.13995/j.cnki.11-1802/ts.043381

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