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- [8] Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzaeFOOD CHEMISTRY, 2019, 292 : 81 - 89Ding, ChengfangMeng, MengJiang, YuyangHou, Lihua
- [9] UTILIZATION OF ENZYME PREPARATION OF PROTEASES FOR SOY SAUCE MANUFACTURING .4. HYDROLYSIS OF ACID-TREATED PROTEIN BY A PREPARATION OF PROTEASESJOURNAL OF FERMENTATION TECHNOLOGY, 1988, 66 (05): : 535 - 544NAKADAI, TNASUNO, S
- [10] UTILIZATION OF PREPARATION OF PROTEASES FOR SOY SAUCE MANUFACTURING .6. ENZYME PREPARATION FROM EXTRACT OF WHEAT BRAN KOJI BY ALCOHOL PRECIPITATIONJOURNAL OF FERMENTATION AND BIOENGINEERING, 1989, 67 (04): : 253 - 257NAKADAI, TNASUNO, S