Comparison of Antioxidant Activities and Flavor Compounds of Soy Sauces Prepared with Yellow Soybean and Black Soybean
ZHANG Huan-huan
GENG Yu-huan
LI Guo-ji
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Publication Date：2018-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：11( 97-106,229 )