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A study on the components of vinegars made in China. Part II. The free amino acids, organic acids and aroma components of Chinese vinegars.
KOIZUMI, Yukimichi, NAKAKOJI, Tadahiko, YANAGIDA, FujiharuVolume:
32
Year:
1985
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.32.4_288
File:
PDF, 358 KB
1985