Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour - Concepedia

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Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour

69

Citations

29

References

2014

Year

Yunzi Feng, Zhiyao Chen, Ning Liu, Haifeng Zhao, Chun Cui, Mouming Zhao

Food ChemistryNutritionFatty Acid CompositionLipid AnalysisFood FermentationFood CompositionLipid ProfileMetabolismKoji FermentationHealth Sciences

References

	Year	Citations

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