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Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour
Feng, Yunzi, Chen, Zhiyao, Liu, Ning, Zhao, Haifeng, Cui, Chun, Zhao, MoumingVolume:
158
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.02.147
Date:
September, 2014
File:
PDF, 567 KB
english, 2014