SETIANI, Bhakti Etza; YUNIANTA; ZUBAIDAH , Elok; WARDANI , Agustin Krisna. Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 14, n. 2, p. 768–776, 2024. DOI: 10.18517/ijaseit.14.2.19559. Disponível em: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/19559. Acesso em: 22 jun. 2024.