skip to main content
Language:
Refined by: subject: Microbial Community remove
Result Number Material Type Add to My Shelf Action Record Details and Options
1
The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor Daqu
The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor Daqu
Material Type:
Article 		Add to e-Shelf

The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor Daqu

Zhu, Qi ; Chen, Liangqiang ; Pu, Xiuxin ; Du, Guocheng ; Yang, Fan ; Lu, Jianjun ; Peng, Zheng ; Zhang, Juan ; Tu, Huabin

Fermentation (Basel), 2023-09, Vol.9 (9), p.860 [Peer Reviewed Journal]

Basel: MDPI AG

Full text available

Citations Cited by

  • Implemented by: ABCD-USP USP   Social Network Logos: Freepik

Searching Remote Databases, Please Wait

  • Searching for
  • inscope:(USP_VIDEOS),scope:("PRIMO"),scope:(USP_FISICO),scope:(USP_EREVISTAS),scope:(USP),scope:(USP_EBOOKS),scope:(USP_PRODUCAO),primo_central_multiple_fe
  • Show me what you have so far