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2019•Food ChemistryRequires access

Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae

Chengfang Ding, Meng Meng, Yuyang Jiang, Lihua Hou

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Key concepts: Aspergillus oryzae, Food science, Fermentation, Chemistry, Flavor, Strain (injury), Rhizopus oryzae, Biology

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