Analysis of Volatile Components of Pixian Broad-Bean Sauce with Different Post-Ripening Fermentation Times
LI Zhi-hua1,2, HUANG Chi2, WANG Zi-peng2, YAO Ying-zheng2, DONG Ling2, LI Pu2, XIE Jiang2, CHEN Fu-sheng1,*
FOOD SCIENCE
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2014, (16): 180
-184
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DOI: 10.7506/spkx1002-6630-201416035
