FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (5): 375-382.doi: 10.7506/spkx1002-6630-20220403-032
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YU Haiyan, LIU Xinguang, LI Yong, TIAN Huaixiang
Published:
2023-03-23
CLC Number:
YU Haiyan, LIU Xinguang, LI Yong, TIAN Huaixiang. Progress in Reducing Salt and Enhancing Umami in Condiments[J]. FOOD SCIENCE, 2023, 44(5): 375-382.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20220403-032
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