Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour

✍ Scribed by Feng, Yunzi; Chen, Zhiyao; Liu, Ning; Zhao, Haifeng; Cui, Chun; Zhao, Mouming

• Book ID: 121772203
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 567 KB
• Volume: 158
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2014.02.147