Studies on the browning of kori-tofu. Effect of water activity on lipid oxidation and browning of kori-tofu.
- 1 January 1982
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 46 (1) , 301-304
- https://doi.org/10.1271/bbb1961.46.301
Abstract
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