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Journal: FermentationVolume: 11Number: 685
Article: Defatted Soybean Meal-Based Koji Promotes Flavor Development in Deyang Baiwo Soy Sauce: A Comparative Multi-Omics Study
- Authors:
- Kai-Yao Chen1,
- Na Zhang2 and
- Wen-Hu Liu3,4
- et al.
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