Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution
- 1 February 1999
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 79 (2) , 243-248
- https://doi.org/10.1002/(sici)1097-0010(199902)79:2<243::aid-jsfa179>3.0.co;2-i
Abstract
No abstract availableKeywords
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