Study on the development of healthy soy sauce using oat and residual biomass of beer

doi:10.3969/j.issn.0254-5071.2006.02.011

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China Brewing ›› 2006, Vol. 25 ›› Issue (2) : 37-39. DOI: 10.3969/j.issn.0254-5071.2006.02.011

Study on the development of healthy soy sauce using oat and residual biomass of beer

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2006, 25(2): 37-39 https://doi.org/10.3969/j.issn.0254-5071.2006.02.011

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