The production of aroma by Aspergillus oryzae during the preparation of soy sauce koji

Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/38297

DC Field	Value
dc.title	The production of aroma by Aspergillus oryzae during the preparation of soy sauce koji
dc.contributor.author	Bull, S.M.
dc.contributor.author	Yong, F.M.
dc.contributor.author	Wong, H.A.
dc.date.accessioned	2013-06-05T09:50:08Z
dc.date.available	2013-06-05T09:50:08Z
dc.date.issued	1985
dc.identifier.citation	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.
dc.identifier.issn	03088146
dc.identifier.uri	http://scholarbank.nus.edu.sg/handle/10635/38297
dc.source	Scopus
dc.type	Article
dc.contributor.department	BIOCHEMISTRY
dc.description.sourcetitle	Food Chemistry
dc.description.volume	17
dc.description.issue	4
dc.description.page	251-264
dc.description.coden	FOCHD
dc.identifier.isiut	NOT_IN_WOS
Appears in Collections:	Staff Publications

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