Optimization for koji-making technology of fermented almond paste by response surface methodology

ZHANG Ting, MA Jie, ZHOU Zhiyi, ZHANG Tao, WANG Yinuo, ZHOU Jianzhong

China Brewing ›› 2024, Vol. 43 ›› Issue (6) : 195-199.

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China Brewing ›› 2024, Vol. 43 ›› Issue (6) : 195-199. DOI: 10.11882/j.issn.0254-5071.2024.06.030

Optimization for koji-making technology of fermented almond paste by response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(6): 195-199 https://doi.org/10.11882/j.issn.0254-5071.2024.06.030

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