Process and quality characteristics of koji for high-calcium soy sauce produced from tilapia bones

HUANG Di, WANG Jingxian, YU Yunqi, DAI Ziru, CAI Hongying, ZHONG Saiyi

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 281-290.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 281-290. DOI: 10.13995/j.cnki.11-1802/ts.044648

Process and quality characteristics of koji for high-calcium soy sauce produced from tilapia bones

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(15): 281-290 https://doi.org/10.13995/j.cnki.11-1802/ts.044648

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