The Effects of Additives on the Enzyme Activity of Aspergillus oryzae Koji and the Quality of Soy Sauce

Ni Hai-qing, Tao Wen-yi

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (01) : 82-85.

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PDF(276 KB)
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (01) : 82-85. DOI: 10.13995/j.cnki.11-1802/ts.2011.01.022
Food and Fermentation Industries

The Effects of Additives on the Enzyme Activity of Aspergillus oryzae Koji and the Quality of Soy Sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(01): 82-85 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.01.022

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