Combination Koji Making of Two Strains of Aspergillus oryzae Improves Composition of Enzyme System and Fermentation Effect

Zhang Yanfang,Tao Wenyi

Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (9) : 37.

PDF(213 KB)
PDF(213 KB)
Food and Fermentation Industries ›› 2008, Vol. 34 ›› Issue (9) : 37.

Combination Koji Making of Two Strains of Aspergillus oryzae Improves Composition of Enzyme System and Fermentation Effect

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2008, 34(9): 37

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