Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/38297
DC FieldValue
dc.titleThe production of aroma by Aspergillus oryzae during the preparation of soy sauce koji
dc.contributor.authorBull, S.M.
dc.contributor.authorYong, F.M.
dc.contributor.authorWong, H.A.
dc.date.accessioned2013-06-05T09:50:08Z
dc.date.available2013-06-05T09:50:08Z
dc.date.issued1985
dc.identifier.citationBull, 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.issn03088146
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/38297
dc.sourceScopus
dc.typeArticle
dc.contributor.departmentBIOCHEMISTRY
dc.description.sourcetitleFood Chemistry
dc.description.volume17
dc.description.issue4
dc.description.page251-264
dc.description.codenFOCHD
dc.identifier.isiutNOT_IN_WOS
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