Comparative Metabolomic Analysis of Moromi Fermented Using Different <i>Aspergillus oryzae</i> Strains
<i>Aspergillus oryzae</i> (<i>A. oryzae</i>) is an important starter in the fermentation of koji and moromi. However, the effect of different <i>A. oryzae</i> strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physic...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/19/6182 |