Evaluation of a Malaysian soy sauce <Emphasis Type="Italic">koji</Emphasis> strain <Emphasis Type="Italic">Aspergillus oryzae</Emphasis> NSK for γ-aminobutyric acid (GABA) production using different native sugars 期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Evaluation of a Malaysian soy sauce koji strain Aspergillus oryzae NSK for γ-aminobutyric acid (GABA) production using different native sugars

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