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Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process

Crossref DOI link: https://doi.org/10.1007/s10068-016-0132-5

Published Online: 2016-06-30

Published Print: 2016-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy