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
FOOD SCIENCE . 2017, (22): 125 -130 .  DOI: 10.7506/spkx1002-6630-201722019