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The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae by Heng Li, Heng Li, Zhen-Ming Lu, Zhen-Ming Lu, Wei-Qin Deng, Qi-Sheng Zhang, Gong Chen, Qi Li, Zheng-Hong Xu, Zheng-Hong Xu, Yan-He Ma, Yan-He Ma
Published 2023-03-01
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