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Volumn 164, Issue 2-3, 2013, Pages 148-154

Comparative genomic analysis of Aspergillus oryzae strains 3.042 and RIB40 for soy sauce fermentation

Author keywords

Aspergillus oryzae; Cell growth; Flavor; Genome comparison; Salt tolerance

Indexed keywords

AMINO ACID;

EID: 84877914576     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.03.027     Document Type: Article
Times cited : (21)

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