https://scholars.lib.ntu.edu.tw/handle/123456789/97961
Title: | Biochemical changes in soy sauce prepared with extruded and traditional materials | Authors: | Chou, Cheng-Chun Ling, Meei-Yueh |
Issue Date: | 1998 | Journal Volume: | 31 | Journal Issue: | 6-7 | Start page/Pages: | 487-492 | Source: | Food Research International | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/189363 |
Appears in Collections: | 食品科技研究所 |
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