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Analysis of volatile compounds in Chinese soy sauces moromi cultured by different fermentation processes

✍ Scribed by Jia Zheng, Chong-De Wu, Jun Huang, Rong-Qing Zhou, Xue-Pin Liao

Book ID: 120962919
Publisher: The Korean Society of Food Science and Technology
Year: 2013
Tongue: English
Weight: 308 KB
Volume: 22
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-013-0121-x

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