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赵龙，周池虹伶，赵谋明，崔春，王炜

Application of Mixed Cultures of Bacillus amyloliquefaciens SWJS22 and Aspergillus oryzae in Soy Sauce Fermentation

ZHAO Long, ZHOU Chihongling, ZHAO Mouming, CUI Chun, WANG Wei

食品科学 . 2017, (22): 125 -130 . DOI: 10.7506/spkx1002-6630-201722019