Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction
10.1111/jfpp.15652
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| Main Authors: | , , , , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
John Wiley and Sons Inc
2022
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| Online Access: | https://scholarbank.nus.edu.sg/handle/10635/232213 |
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| Institution: | National University of Singapore |