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Wan-Mohtar Wan Abd Al Qadr Imad Ab Kadir Safuan Halim-Lim Sarina Abdul Ilham Zul Hajar-Azhari Siti Saari Nazamid 《Food science and biotechnology》2019,28(6):1747-1757
Food Science and Biotechnology - In submerged-liquid fermentation, seven key parameters were assessed using one-factor-at-a-time to obtain the highest GABA yield using an industrial soy sauce koji... 相似文献
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