Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji

Chi Zhao, Lixin Luo(South China University of Technology), Yuxiang Zhang(Zhengzhou University), Jiayi Lin(South China University of Technology), Weifeng Lin(South China University of Technology), Weixin Li(Henan University of Science and Technology), Shuangshuang Li(South China University of Technology)
Food Chemistry
January 8, 2024
10.1016/j.foodchem.2024.138396
Cited by 24

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