Research progress in koji-making process of Chinese brew soy sauce

LIU Wei, XI Xichun, WEN Xueqiu, CHEN Weibo, LIN Zeqian, ZENG Xiaofang, HUANG Guiying

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 393-403.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 393-403. DOI: 10.13995/j.cnki.11-1802/ts.044240

Research progress in koji-making process of Chinese brew soy sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(11): 393-403 https://doi.org/10.13995/j.cnki.11-1802/ts.044240

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