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Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi
Cui, Rui-Ying, Zheng, Jia, Wu, Chong-De, Zhou, Rong-QingVolume:
239
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-014-2225-9
Date:
August, 2014
File:
PDF, 768 KB
english, 2014