Biochemical changes during the preparation of soy sauce koji with extruded and traditional raw materials

International Journal of Food Science and Technology

Volumn 31, Issue 6, 1996, Pages 511-517

  Ling, Meei Yueh ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

A. sojae; Aspergillus oryzae; Enzyme activity; Mycelial propagation

Indexed keywords

ASPERGILLUS ORYZAE; ASPERGILLUS SOJAE;

EID: 0030326886     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1996.00358.x     Document Type: Article

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