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Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso
Anupam Giri, Kazufumi Osako, Akira Okamoto, Emiko Okazaki, Toshiaki OhshimaVolume:
77
Année:
2012
Langue:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2011.02540.x
Fichier:
PDF, 771 KB
english, 2012