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中文
Effects of pH on the Types and Taste Characteristics of Flavor Peptides in Soy Sauce Produced under Low Temperature Stress
WANG Zhuo, CHEN Churui, XU Liqiang, ZHUANG Peirui, ZHOU Wensi, CUI Chun
FOOD SCIENCE . 2021, (
2
): 60 -65 . DOI: 10.7506/spkx1002-6630-20190716-210