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Study on metabolites of Bacillus producing soy sauce‐like aroma in Jiang‐flavor Chinese spirits
Jiang‐flavor Chinese spirits are one of the four basic liquor types in China. It has thousands of years of history in China and is widely enjoyed because of its unique flavor and broad application. Although Jiang‐flavor Chinese spirits have a unique soy sauce flavor, the associated key compounds and...
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| Publicado no: | Food Sci Nutr |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6977470/ https://ncbi.nlm.nih.gov/pubmed/31993136 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1266 |
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