| 标题 |
Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus niger |
| 网址 | |
| DOI |
10.1016/j.foodchem.2025.146631
doi
|
| 其它 |
期刊:Food Chemistry 作者:Bin Dong; Lulu Bai; Zehui Li; Xun Xu; Yudong Nie; et al 出版日期:2025-10-04 |
| 求助人 | |
| 下载 | 暂无链接,等待应助者上传 |
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(2025-6-4)