Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation
发布时间：2019-10-23 点击次数：
所属单位：40700
论文名称：Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation
发表刊物：Food Chemistry
ISSN号：0308-8146
是否译文：否
