Volatile Flavor Components in Red Fermented Soybean ( Glycine max ) Curds

✍ Scribed by Chung, Hau Yin

• Book ID: 126265521
• Publisher: American Chemical Society
• Year: 2000
• Tongue: English
• Weight: 56 KB
• Volume: 48
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf991272s