Path analysis of non-enzymatic browning in Dongbei Suancai during storage caused by different fermentation conditions

Published 2020 View Full Article

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Title
Path analysis of non-enzymatic browning in Dongbei Suancai during storage caused by different fermentation conditions
Authors
Keywords
Dongbei Suancai, Non-enzymatic browning, Fermentation conditions, Path analysis
Journal
FOOD CHEMISTRY
Volume 335, Issue -, Pages 127620
Publisher
Elsevier BV
Online
2020-07-27
DOI
10.1016/j.foodchem.2020.127620
References
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