Changes in Total Sugar and Amino Acids, and Formation of Taste Compounds in Yongchuan Douchi during Fermentation
SUO Huayi1,2, ZHAO Xin, QIAN Yu, CHEN Juan, LI Jian, ZHANG Yu, WANG Yuanwei, KAN Jianquan
FOOD SCIENCE
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2015, (21): 100
-104
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DOI: 10.7506/spkx1002-6630-201521020
