NONVOLATILE TASTE COMPOUNDS OF JIANGLUOBO (A TRADITIONAL CHINESE FERMENTED FOOD)
Article first published online: 5 AUG 2010
© 2010 Wiley Periodicals, Inc.
Journal of Food Quality
Volume 33, Issue 4, pages 477–489, August 2010
How to Cite
YOU, X.-Y., XU, Y., HUANG, Z.-B. and LI, Y.-P. (2010), NONVOLATILE TASTE COMPOUNDS OF JIANGLUOBO (A TRADITIONAL CHINESE FERMENTED FOOD). Journal of Food Quality, 33: 477–489. doi: 10.1111/j.1745-4557.2010.00338.x
- Issue published online: 5 AUG 2010
- Article first published online: 5 AUG 2010
- Received for Publication October 19, 2008Accepted for Publication August 10, 2009
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