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Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.
- Published in:
- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 10, p. 2145, doi. 10.1002/jsfa.6952
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- Article
Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 2, p. 606, doi. 10.1002/jsfa.12172
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- Publication type:
- Article