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Effect of koji fermentation on generation of volatile compounds in soy sauce production

✍ Scribed by Feng, Yunzi; Cui, Chun; Zhao, Haifeng; Gao, Xianli; Zhao, Mouming; Sun, Weizheng

Book ID: 119829218
Publisher: John Wiley and Sons
Year: 2012
Tongue: English
Weight: 873 KB
Volume: 48
Category: Article
ISSN: 0950-5423
DOI: 10.1111/ijfs.12006

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