Exploring the effect of mold fermentation on the taste and flavor properties of traditional Japanese smoked-dried bonito (katsuobushi)
Author:
Funder
Sanya Yazhou Bay Science and Technology City
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference39 articles.
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3. Application of UV-Vis-NIR and FTIR spectroscopy coupled with chemometrics for quality prediction of katsuobushi based on the number of smoking treatments;Food Chemistry;2024-06
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