Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation
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Title
Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 56, Issue 6, Pages 2888-2898
Publisher
Springer Science and Business Media LLC
Online
2019-04-29
DOI
10.1007/s13197-019-03742-5
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