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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (20) : 112-121. DOI: 10.13995/j.cnki.11-1802/ts.042012 Characterization of enzymatic properties of proteolytic enzymes produced by Bacillus amyloliquefaciens BS5582 and application in soy sauce fermentation {{javascript:window.custom_author_en_index=0;}} {{article.zuoZhe_EN}} Author information History
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.