Effect of volatile compounds on the quality of miso...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 11

Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)

Wang, Shuo, Liu, Xiaofang, Tamura, Takehiro, Kyouno, Nobuyuki, Zhang, Han, Chen, Jie Yu
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Journal:
LWT
DOI:
10.1016/j.lwt.2020.110573
Date:
November, 2020
File:
PDF, 2.32 MB
2020
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