The enzymes produced by Koji mould which involved in the production of umami taste during soy sauce fermentation
2018
Ito, K. (Kikkoman Corporation Research and Development Division (Japan))
AGROVOC Keywords
Bibliographic information
Pagination
pp. 656-666
Language
Japanese
Note
1 tab.
6 fig.
28 ref.
Type
Journal Article; Journal Part
2024-12-13
2025-10-25
AGRIS AP
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