Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)
- Affiliation of Author(s):食品科学与工程学院
- Journal:LWT-FOOD SCIENCE AND TECHNOLOGY
- Co-author:Liu Xiaofang,Tamura,Kyouno,张菡,陈介余
- First Author:Shuo Wang
- Volume:139
- ISSN No.:0023-6438
- Translation or Not:no
- Date of Publication:2021-01-01

