Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)-Reference-Cited by-同舟云学术

Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)

Published:2021-03 Issue: Volume:139 Page:110573
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Shuo^ORCID,Liu Xiaofang,Tamura Takehiro,Kyouno Nobuyuki,Zhang Han,Chen Jie Yu

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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