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

Hwan, Chyong-HsyuanChyong-HsyuanHwanChou, Cheng-ChunCheng-ChunChou2010-07-142018-06-292010-07-142018-06-291999http://ntur.lib.ntu.edu.tw//handle/246246/189362139835 bytesapplication/pdfen-USVolatile components of the Chinese fermented soya bean curd as affected by the addition of ethanol in ageing solutionjournal article10.1002/(SICI)1097-0010(199902)79:2<243::AID-JSFA179>3.0.CO;2-Ihttp://ntur.lib.ntu.edu.tw/bitstream/246246/189362/1/85.pdf