Study on Optimization of Whole Wheat Koji-making Conditions of Aspergillus oryzae

doi:10.13995/j.cnki.11-1802/ts.2010.04.032

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (04) : 88-91. DOI: 10.13995/j.cnki.11-1802/ts.2010.04.032

Food and Fermentation Industries

Study on Optimization of Whole Wheat Koji-making Conditions of Aspergillus oryzae

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(04): 88-91 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.04.032

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