Cite
MLA Citation
Wenmeng He and Hau Yin Chung. “Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods.” Food research international, vol. 125, 2019, p. . http://access.bl.uk/ark:/81055/vdc_100092199142.0x000041