Research on improving the quality of soy sauce by mixed koji-making with two <em>Aspergillus oryzaes</em>

doi:10.11882/j.issn.0254-5071.2025.07.034

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China Brewing ›› 2025, Vol. 44 ›› Issue (7) : 237-241. DOI: 10.11882/j.issn.0254-5071.2025.07.034

Research on improving the quality of soy sauce by mixed koji-making with two Aspergillus oryzaes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(7): 237-241 https://doi.org/10.11882/j.issn.0254-5071.2025.07.034

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Received	Revised	Published
2024-02-01	2024-03-05	2025-07-25
Issue Date
2025-08-27

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