12

Volatile Components in Fermented Soybean ( Glycine max ) Curds

Year:
1999
Language:
english
File:
PDF, 64 KB
english, 1999
14

Volatile Components in Crabmeats of Charybdis feriatus

Year:
1999
Language:
english
File:
PDF, 71 KB
english, 1999
18

Aroma Impact Components in Commercial Plain Sufu

Year:
2005
Language:
english
File:
PDF, 76 KB
english, 2005
20

Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)

Year:
2016
Language:
english
File:
PDF, 255 KB
english, 2016
38

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

Year:
2000
Language:
english
File:
PDF, 56 KB
english, 2000
41

Stability of Capsaicinoid Content at Raised Temperatures

Year:
2014
Language:
english
File:
PDF, 431 KB
english, 2014
49

Development of a lexicon for red sufu

Year:
2018
Language:
english
File:
PDF, 1.65 MB
english, 2018