Xiaoxia huang

South China University of Technology

Wushan

Guangzhou, AR 510640

China

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Relative contributions of matured- koji substrate and enzymes to soy sauce flavour formation across distinct Aspergillus oryzae strains

Number of pages: 50 Posted: 13 Jun 2026

Xiaoxia huang, Peng Su, Mingtao Huang, Mouming Zhao and Yunzi Feng

South China University of Technology, South China University of Technology, South China University of Technology, South China University of Technology and South China University of Technology

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