Shuo Wang   中级

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

Release time:2022-12-01  Hits:

  • Affiliation of Author(s):食品科学与工程学院
  • Journal:LWT-FOOD SCIENCE AND TECHNOLOGY
  • Co-author:刘晓芳,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