1. Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae. (15th September 2019) Authors: Ding, Chengfang; Meng, Meng; Jiang, Yuyang; Hou, Lihua Journal: Food chemistry Issue: Volume 292(2019) Page Start: 81 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗