Exploring the effect of mold fermentation on the taste and flavor properties of traditional Japanese smoked-dried bonito (katsuobushi)
| Autor: | Yu, Jing a, Yang, Liuwei a, Ma, Zhenhua b, Yu, Gang b, ∗∗, Xue, Yong a, ∗, Xue, Changhu a |
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| Zdroj: | In Food Bioscience December 2023 56 |
| Databáze: | ScienceDirect |
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