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关键词
书目信息
页码
pp. 656-666
语言
日本人
注释
1 tab.
6 fig.
28 ref.
类型
Journal Article; Journal Part
2024-12-13
2025-10-25
AGRIS AP