Cite
MLA Citation
Shuo Wang et al.. “Effect of volatile compounds on the quality of Japanese fermented soy sauce.” Lebensmittel-Wissenschaft + Technologie =, vol. 111, 2019, pp. 594–601. http://access.bl.uk/ark:/81055/vdc_100086813891.0x000051
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Shuo Wang et al.. “Effect of volatile compounds on the quality of Japanese fermented soy sauce.” Lebensmittel-Wissenschaft + Technologie =, vol. 111, 2019, pp. 594–601. http://access.bl.uk/ark:/81055/vdc_100086813891.0x000051