Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

标题
Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 145, Issue -, Pages 126-134
出版商
Elsevier BV
发表日期
2013-07-31
DOI
10.1016/j.foodchem.2013.07.072

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