Generation of Free Fatty Acids and their corresponding Esters during the Processing of Chinese Fermented Soybean Curds
Other conference paper

香港中文大學研究人員

其它資訊
著者KAM, SHUK FAN, CHUNG Hau Yin
會議名稱2008 Institute of Food Technologists Annual Meeting and Food Expo
會議開始日30.06.2008
會議論文集題名2008 Institute of Food Technologists Annual Meeting and Food Expo
出版年份2008
月份6
日期30
語言英式英語
關鍵詞fermented soybean curd; fatty acid; ethyl ester

上次更新時間 2018-19-01 於 16:41