Aroma Impact Components in Commercial Plain Sufu-Reference-Cited by-同舟云学术

Aroma Impact Components in Commercial Plain Sufu

Published:2005-01-25 Issue:5 Volume:53 Page:1684-1691
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chung Hau Yin¹,Fung Pui Kwan¹,Kim Joo-Shin¹

Affiliation:

1. Department of Biology, Food and Nutritional Sciences Programme, and Food Science Laboratory, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong SAR, China, and Research and Development Center, Pulmuone Company Ltd., Seoul, South Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048617d

Reference39 articles.

1. Hsu, K. C.Food Industry; Hsu Foundation: Taipei, Taiwan, 1994.

2. Volatile Flavor Components in Red Fermented Soybean (Glycine max) Curds

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