African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis

Xianli Gao, Haifeng Zhao*, Yunzi Feng and Mouming Zhao
College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China.
Email: [email protected]

  •  Accepted: 02 September 2010
  •  Published: 04 October 2010

How to cite this article

APA /
Gao, X., Zhao, H., Feng, Y., & Zhao, M. (2010). A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis. African Journal of Biotechnology , 9(40), 6740-6747.
Chicago /
Xianli Gao, Haifeng Zhao, Yunzi Feng and Mouming Zhao. "A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis." African Journal of Biotechnology 9, no. 40 (2010): 6740-6747.
MLA /
Xianli Gao, et al. "A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis." African Journal of Biotechnology 9.40 (2010): 6740-6747.