The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.
研究
增香曲在
盐浇林酱油中与米曲霉
协同发酵
,
定了可应于盐浇淋酱油中增香曲添加量。
The synergy effects of glycos-esterifiable koji and Aspergillus oryzae on fermentation of low-salt soy sauce were investigated.
研究增香曲在盐浇林酱油中与米曲霉协同发酵,定了可应于盐浇淋酱油中增香曲添加量。
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