The Effects of pH and Lactic Acid Bacteria on the Process of Aspergillus oryzae Solid-state Koji-making
Xu Gao-dan, Jiang Yu-jian, Yu Jia-qing
Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (07) : 73-76.
The Effects of pH and Lactic Acid Bacteria on the Process of Aspergillus oryzae Solid-state Koji-making
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