| 标题 |
Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry: X 作者:Yuanhao Zhou; Runhu Xin; Wei Guan; Peng Guo; Shangting Zhou; et al 出版日期:2026 |
| 求助人 | |
| 下载 |
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(2025-6-4)