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|Title:||The production of aroma by Aspergillus oryzae during the preparation of soy sauce koji|
|Source:||Bull, S.M.,Yong, F.M.,Wong, H.A. (1985). The production of aroma by Aspergillus oryzae during the preparation of soy sauce koji. Food Chemistry 17 (4) : 251-264. ScholarBank@NUS Repository.|
|Source Title:||Food Chemistry|
|Appears in Collections:||Staff Publications|
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