The effects of salt concentration on the activity of neutralproteinase produced by different Aspergillusoryzae have been studied in the soy sauce fermentation .
试验对酱油酿造过程中,盐浓度对不同米曲霉所产中性蛋白酶活力的影响进行了研究。
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The effects of salt concentration on the activity of neutralproteinase produced by different Aspergillusoryzae have been studied in the soy sauce fermentation.