Comparison of Flavor Compounds in Soy Sauces Fermented by Two Aspergillus oryzae Strains
ZHAO Guo-zhong1, YAO Yun-ping1, CAO Xiao-hong2, CHEN Wei1,*
FOOD SCIENCE . 2014, (24): 249 -253 .  DOI: 10.7506/spkx1002-6630-201424048