Cite
APA Citation
Wang, S., Tamura, T., Kyouno, N., Liu, X., Zhang, H., Akiyama, Y., & Chen, J. Y. (2019). effect of volatile compounds on the quality of Japanese fermented soy sauce. Lebensmittel-Wissenschaft + Technologie =, 111, 594–601. http://access.bl.uk/ark:/81055/vdc_100086813891.0x000051