Effect of wheat bran enzymolysis liquid on the quality of low-salt solid-state fermented soy sauce
YAN Hua-juan, LIU Jin-fu, WANG Xiao-wen, WANG Bu-jiang
Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (09) : 85-88.
Effect of wheat bran enzymolysis liquid on the quality of low-salt solid-state fermented soy sauce
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