Cite
HARVARD Citation
Meng, Q. et al. (2017). Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce. Bioscience, biotechnology, and biochemistry. 81 (10), pp. 1984-1989. [Online].
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Meng, Q. et al. (2017). Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce. Bioscience, biotechnology, and biochemistry. 81 (10), pp. 1984-1989. [Online].