Umami fractions obtained from water‐soluble extracts of red oncom and black oncom —Indonesian fermented soybean and peanut products
出版年份 2020 全文链接
标题
Umami fractions obtained from water‐soluble extracts of red
oncom
and black
oncom
—Indonesian fermented soybean and peanut products
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-02-13
DOI
10.1111/1750-3841.14942
参考文献
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注意:仅列出部分参考文献,下载原文获取全部文献信息。- Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd
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