Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Tsugumi Nagai"'
Publikováno v:
Flavour and Fragrance Journal. 32:171-177
The present study investigated the volatile constituents of fermented meat sauce (FMS) and identified some of the potent odour-active components. The FMS was prepared by fermenting a mixture of ground pork, koji, and salt for 12 months. After 12 mont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b71c10b35be9d8903a67c1893a8a4be6
https://doi.org/10.1002/ffj.3371
https://doi.org/10.1002/ffj.3371
