Volatile Components in Fermented Soybean (Glycine max) Curds-Reference-Cited by-同舟云学术

Volatile Components in Fermented Soybean (Glycine max) Curds

Published:1999-06-18 Issue:7 Volume:47 Page:2690-2696
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chung Hau Yin¹

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, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf981166a

Reference42 articles.

1. Aldrich.Flavors and Fragrances, International Edition; Sigma-Aldrich Co. Milwaukee, WI, 1998.

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