[1]
B. E. Setiani, Yunianta, E. Zubaidah, and A. K. Wardani, “Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia”, Int. J. Adv. Sci. Eng. Inf. Technol., vol. 14, no. 2, pp. 768–776, Apr. 2024.