Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour
Yunzi Feng(South China University of Technology), Mouming Zhao(South China University of Technology), Haifeng Zhao(China University of Petroleum, Beijing), Zhiyao Chen(Heilongjiang University of Chinese Medicine), Ning Liu(Institute of Pomology), Chun Cui(South China University of Technology)
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