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中文
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, (
09
): 85 -88 . DOI: 10.13995/j.cnki.11-1802/ts.2014.09.028
