https://scholars.lib.ntu.edu.tw/handle/123456789/97976
Title: | Biochemical changes during the preparation of soy sauce koji with extruded and traditional raw materials | Authors: | Ling, Meei-Yueh Chou, Cheng-Chun |
Issue Date: | 1996 | Journal Volume: | 31 | Journal Issue: | 6 | Start page/Pages: | 511-517 | Source: | International Journal of Food Science & Technology | URI: | http://ntur.lib.ntu.edu.tw//handle/246246/189378 |
Appears in Collections: | 食品科技研究所 |
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