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

Published 2014 View Full Article

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Title
Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 158, Issue -, Pages 438-444
Publisher
Elsevier BV
Online
2014-03-08
DOI
10.1016/j.foodchem.2014.02.147

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