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2013•Biocatalysis and Agricultural BiotechnologyRequires access

Assessment on the improvement of soy sauce fermentation by Aspergillus oryzae HG76

Defeng Xu, Caihong Li, Mouming Zhao, Yunzi Fengc, Lijun Sun, Yaling Wang

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Key concepts: Aspergillus oryzae, Fermentation, Food science, Flavor, Taste, Chemistry, Fermentation in food processing, Biology

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