Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution

Resource

Journal of the Science of Food and Agriculture, 79(2), 243-248

Journal

Journal of the Science of Food and Agriculture

Pages

243-248

Date Issued

1999

Date

1999

Author(s)

Hwan, Chyong-Hsyuan

Chou, Cheng-Chun

DOI

URI

Type

journal article

File(s)

Name

85.pdf

Size

23.42 KB

Format

Adobe PDF

Checksum

(MD5):18d738e972e9f8c72084a923a087aa49