Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)
Wang, Shuo, Liu, Xiaofang, Tamura, Takehiro, Kyouno, Nobuyuki, Zhang, Han, Chen, Jie YuJournal:
LWT
DOI:
10.1016/j.lwt.2020.110573
Date:
November, 2020
Fichier:
PDF, 2.32 MB
2020