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Ole Mouritsen, Klavs Styrbæk
By Ole Mouritsen and Klavs Styrbæk
Published 2014
Aspergillus oryzae mold species; an ingredient in the fermentation medium kōji, used for the production of soy sauce (shōyu), miso, mirin, and sake.
© 2014 All rights reserved. Published by Columbia University Press.
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