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- Q91758352 description "artículu científicu espublizáu n'abril de 2019" @default.
- Q91758352 description "bài báo khoa học" @default.
- Q91758352 description "scientific article published on 15 April 2019" @default.
- Q91758352 description "wetenschappelijk artikel" @default.
- Q91758352 description "наукова стаття, опублікована 15 квітня 2019" @default.
- Q91758352 name "Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae" @default.
- Q91758352 name "Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae" @default.
- Q91758352 type Item @default.
- Q91758352 label "Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae" @default.
- Q91758352 label "Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae" @default.
- Q91758352 prefLabel "Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae" @default.
- Q91758352 prefLabel "Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae" @default.
- Q91758352 P1433 Q91758352-41EB6728-3923-4A6E-BBA8-E27794F6C2ED @default.
- Q91758352 P1476 Q91758352-5577EFF4-46DD-4716-A4C8-A5B08F6E1E44 @default.
- Q91758352 P2093 Q91758352-107EF283-5277-4542-8B20-7C76A87C334B @default.
- Q91758352 P2093 Q91758352-4F4E0D3B-9A2A-499F-A2CA-97ED89DB34C8 @default.
- Q91758352 P2093 Q91758352-BDB78BA8-D595-4206-8BD5-9420A864AFA4 @default.
- Q91758352 P2093 Q91758352-C9C57534-BA9C-439B-B241-18DAB736B00D @default.
- Q91758352 P304 Q91758352-7FCF938F-E310-44FA-9393-7619B8373167 @default.
- Q91758352 P31 Q91758352-DF9DE8EB-32C6-4710-B7CA-C635A3F22E1E @default.
- Q91758352 P356 Q91758352-AA99640A-B26E-4BE8-9506-6BF0C789B6FF @default.
- Q91758352 P478 Q91758352-3FBB6D59-EF08-4D84-96BC-D3762CD90A4C @default.
- Q91758352 P577 Q91758352-9C77BB84-7A86-4FC1-B212-86D764682801 @default.
- Q91758352 P698 Q91758352-F56A682D-217E-4155-AFF1-392EA7740E39 @default.
- Q91758352 P921 Q91758352-230EAEBC-DFB3-4586-B8EC-6240672F989C @default.
- Q91758352 P356 J.FOODCHEM.2019.04.052 @default.
- Q91758352 P698 31054696 @default.
- Q91758352 P1433 Q3007875 @default.
- Q91758352 P1476 "Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae" @default.
- Q91758352 P2093 "Chengfang Ding" @default.
- Q91758352 P2093 "Lihua Hou" @default.
- Q91758352 P2093 "Meng Meng" @default.
- Q91758352 P2093 "Yuyang Jiang" @default.
- Q91758352 P304 "81-89" @default.
- Q91758352 P31 Q13442814 @default.
- Q91758352 P356 "10.1016/J.FOODCHEM.2019.04.052" @default.
- Q91758352 P478 "292" @default.
- Q91758352 P577 "2019-04-15T00:00:00Z" @default.
- Q91758352 P698 "31054696" @default.
- Q91758352 P921 Q22662068 @default.