Maing, I Y <br/><br/>
Persistence of aflatoxin during the fermentation of soy sauce.  [electronic resource] 

 -  Applied microbiology  Jun 1973 
 - 1015-7 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0003-6919 
<br/><br/><label>Standard No.: </label>10.1128/am.25.6.1015-1017.1973  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aflatoxins--biosynthesis<br/>Aspergillus--metabolism<br/>Chromatography, Thin Layer<br/>Fermentation<br/>Food Microbiology<br/>Hydrogen-Ion Concentration<br/>Lactates--metabolism<br/>Lactobacillus--metabolism<br/>Glycine max<br/>Species Specificity<br/>Time Factors