Ole Mouritsen, Klavs Styrbæk

Aspergillus Glaucus

Appears in
Umami: Unlocking the Secrets of the Fifth Taste
Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

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Aspergillus glaucus mold species; used for the fermentation of katsuobushi.

© 2014 All rights reserved. Published by Columbia University Press.