Volatile Compounds in Chinese Fermented Soybeans (Glycine max) Douchi
Refereed conference paper presented and published in conference proceedings

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Other information
All Author(s) ListCHANG Athena P. S., CHUNG Hau Yin
Name of ConferenceInstitute of Food Technologists Annual Meeting
Start Date of Conference15/06/2002
Country/Region of ConferenceUnited States of America
Proceedings TitleInstitute of Food Technologists Annual Meeting
Detailed descriptioned. by Institute of Food Technologists.
PublisherInstitute of Food Technologists
Place of PublicationUnited States of America
LanguagesEnglish-United Kingdom
Keywordsvolatile; douchi; gc-ms

Last updated on 2021-07-05 at 11:22