Changes in the content of suatr and organic acid during the ripening and storage of sufu, a traditional oriental fermented product of soybean cubes.
| Year | 2010 |
| Author | 黃卓治*, , |
| Author count | 3 |
| Created date | 2019-02-19 |
| Author order | 第一作者 |
| Corresponding author | 是 |
| Publication year | 2010 |
| Publication month | 9 |
| Journal name | Journal of Agricultural and Food Chemistry |
| Publication area | 中華民國 |
| Publication type | |
| Review system | 否 |
| Language | Foreign Language |
| Attached project | 無 |