Optimization of Koji-making Technology for Preparing Walnut Soy Sauce

Lin Li-jie, Zhao Yuan, Wang Jian-zhong, Wang Feng-jun

Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (05) : 96-100.

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Food and Fermentation Industries ›› 2012, Vol. 38 ›› Issue (05) : 96-100. DOI: 10.13995/j.cnki.11-1802/ts.2012.05.043
Food and Fermentation Industries

Optimization of Koji-making Technology for Preparing Walnut Soy Sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 38(05): 96-100 https://doi.org/10.13995/j.cnki.11-1802/ts.2012.05.043

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