Keyword [mixed-strain koji] Result: 1 - 2 | Page: 1 of 1 1.  The Effects Of Making Koji With Mixed Strains On Physicochemical Properties And Sensory Evaluation Of High-salt And Liquid-state Soy Sauce 2.  Mehanism Of Aroma Characteristics Improvement In Soy Sauce Fermented By Mixed Koji   <<First  <Prev  Next>  Last>>  Jump to

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