Effects of koji‐making with mixed strains on physicochemical and sensory properties of Chinese‐type soy sauce

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|95|10|2145-2154

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.10, 2015-08, pp. : 2145-2154

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