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1 Ergebnisse
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Impacts of Aspergillus oryzae 3.042 on the flavor formation..:
Zhao, Chi
;
Zhang, Yuxiang
;
Li, Shuangshuang
...
Food Chemistry. 441 (2024) - p. 138396 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.138396
RT Journal T1
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.138396&Exemplar=1&LAN=DE A1 Zhao, Chi A1 Zhang, Yuxiang A1 Li, Shuangshuang A1 Lin, Jiayi A1 Lin, Weifeng A1 Li, Weixin A1 Luo, Lixin PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 441 SP 138396 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.138396 DO https://doi.org/10.1016/j.foodchem.2024.138396 SF ELIB - SuUB Bremen
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