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

Ling, Meei-YuehMeei-YuehLingChou, Cheng-ChunCheng-ChunChou2010-07-142018-06-292010-07-142018-06-291996http://ntur.lib.ntu.edu.tw//handle/246246/189378219931 bytesapplication/pdfen-USBiochemical changes during the preparation of soy sauce koji with extruded and traditional raw materialsjournal articlehttp://ntur.lib.ntu.edu.tw/bitstream/246246/189378/1/101.pdf