Improving the quality of soy sauce with mixed fermentation by <em>Aspergillus oryzae</em>

doi:10.11882/j.issn.0254-5071.2024.12.038

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China Brewing ›› 2024, Vol. 43 ›› Issue (12) : 255-260. DOI: 10.11882/j.issn.0254-5071.2024.12.038

Improving the quality of soy sauce with mixed fermentation by Aspergillus oryzae

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(12): 255-260 https://doi.org/10.11882/j.issn.0254-5071.2024.12.038

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Received	Revised	Published
2024-02-01	2024-03-05	2024-12-25
Issue Date
2025-01-24

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