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中文
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, (
07
): 73 -76 . DOI: 10.13995/j.cnki.11-1802/ts.2011.07.032
