| 标题 |
Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:J. Charve; S. Manganiello; A. Glabasnia 出版日期:2018-02-12 |
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(2025-6-4)