Construction of Excellent Shoyu (soy sauce) Koji Molds through Interspecific Hybridization between Aspergillus oryzae and Aspergillus sojae by Protoplast Fusion, and Shoyu Koji Making | Zendy

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Construction of Excellent Shoyu (soy sauce) Koji Molds through Interspecific Hybridization between Aspergillus oryzae and Aspergillus sojae by Protoplast Fusion, and Shoyu Koji Making

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