Effects of soybean oil components on the microbial diversity of koji and flavor of Cantonese-style soy sauce

LI Xuewei, ZHU Xingui, ZHU Yayuan, ZENG Xiaobo

China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 109-115.

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China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 109-115. DOI: 10.11882/j.issn.0254-5071.2025.06.016

Effects of soybean oil components on the microbial diversity of koji and flavor of Cantonese-style soy sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(6): 109-115 https://doi.org/10.11882/j.issn.0254-5071.2025.06.016

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