Issue Date | Title | Author(s) | Source | scopus | WOS | Fulltext/Archive link |
---|---|---|---|---|---|---|
2012 | Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean | Moy Y.-S.; Lu T.-J. ; Chou C.-C. | Journal of Bioscience and Bioengineering | 67 | 57 |