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Volumn 58, Issue 24, 2010, Pages 12790-12793

Changes in the contents of sugars and organic acids during the ripening and storage of sufu, a traditional oriental fermented product of soybean cubes

Author keywords

Aspergillus oryzae fermented koji; organic acid; ripening; Sufu; sugar

Indexed keywords

ASPERGILLUS ORYZAE; RIPENING; RIPENING PERIODS; ROOM TEMPERATURE; SOYBEAN KOJI; STACHYOSE; SUFU; SUGAR CONTENT;

EID: 78650317282     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1033653     Document Type: Article
Times cited : (30)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.