Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean

出版年份 2011 全文链接

标题

作者

关键词

出版物

Volume 113, Issue 2, Pages 196-201

出版商

Elsevier BV

发表日期

2011-11-03

DOI

10.1016/j.jbiosc.2011.09.021

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