https://scholars.lib.ntu.edu.tw/handle/123456789/97960
Title: | Volatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solution | Authors: | Hwan, Chyong-Hsyuan Chou, Cheng-Chun |
Issue Date: | 1999 | Start page/Pages: | 243-248 | Source: | Journal of the Science of Food and Agriculture | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/189362 | DOI: | 10.1002/(SICI)1097-0010(199902)79:2<243::AID-JSFA179>3.0.CO;2-I |
Appears in Collections: | 食品科技研究所 |
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