Effects of <i>koji</i>‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauce
Zhiyao Chen(Heilongjiang University of Chinese Medicine), Mouming Zhao(South China University of Technology), Haifeng Zhao(China University of Petroleum, Beijing), Yunzi Feng(South China University of Technology), Chun Cui(South China University of Technology)
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