Process and quality characteristics of koji for high-calcium soy sauce produced from tilapia bones
HUANG Di, WANG Jingxian, YU Yunqi, DAI Ziru, CAI Hongying, ZHONG Saiyi
Food and Fermentation Industries . 2026, (15): 281 -290 .  DOI: 10.13995/j.cnki.11-1802/ts.044648

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