Cite
HARVARD Citation
Li, J. et al. (2022). Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Li, J. et al. (2022). Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].