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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| 格式: | Article |
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John Wiley and Sons Inc
2022
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| 在線閱讀: | https://scholarbank.nus.edu.sg/handle/10635/232213 |
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| 機構: | National University of Singapore |