Cite
MLA Citation
Xianli Gao et al.. “Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation.” Food chemistry, vol. 298, 2019, p. . http://access.bl.uk/ark:/81055/vdc_100088117443.0x000032
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Xianli Gao et al.. “Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation.” Food chemistry, vol. 298, 2019, p. . http://access.bl.uk/ark:/81055/vdc_100088117443.0x000032