Cite
MLA Citation
Chengfang Ding et al.. “Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae.” Food chemistry, vol. 292, 2019, pp. 81–89. http://access.bl.uk/ark:/81055/vdc_100081477125.0x000033
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Chengfang Ding et al.. “Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae.” Food chemistry, vol. 292, 2019, pp. 81–89. http://access.bl.uk/ark:/81055/vdc_100081477125.0x000033