Effect of a halophilic aromatic yeast together with Aspergillus oryzae in koji making on the volatile compounds and quality of soy sauce moromi

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|6|1352-1358

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.6, 2015-06, pp. : 1352-1358

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