FERNG, S.; WU, I.-H.; LI, A.-Y.; HSU, C.-K.; CHIOU, R. Y.-Y.; TING, C.-H. Ultra-Violet Treatment for Fermenting Low-Salt Soya Sauce. Proceedings of Engineering and Technology Innovation, [S. l.], v. 15, p. 35–41, 2020. DOI: 10.46604/peti.2020.4117. Disponível em: https://ojs.imeti.org/index.php/PETI/article/view/4117. Acesso em: 29 mar. 2024.