Changes of microbiol flora and enzyme activity during the ageing of Tou- Pan- Chiang, a Chinese fermented condiment

Chou, Cheng-ChunCheng-ChunChouHwang, Gwo-RongGwo-RongHwangHo, Frank-MingFrank-MingHo2010-07-142018-06-292010-07-142018-06-291988http://ntur.lib.ntu.edu.tw//handle/246246/189396358196 bytesapplication/pdfen-USChanges of microbiol flora and enzyme activity during the ageing of Tou- Pan- Chiang, a Chinese fermented condimentjournal articlehttp://ntur.lib.ntu.edu.tw/bitstream/246246/189396/1/120.pdf