The production of aroma by Aspergillus oryzae during the preparation of soy sauce koji
Food Chemistry
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2013
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| Online Access: | http://scholarbank.nus.edu.sg/handle/10635/38297 |
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| Institution: | National University of Singapore |
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