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	Flavor improvement of fermented soy sauce by extrusion as soybean meal pretreatment
	Zhang, Dongliang; He, Yuanyuan; Cao, Yanfei; Ma, Chengye; Li, Hongjun
刊名	JOURNAL OF FOOD PROCESSING AND PRESERVATION
	2017
卷号	41期号:5
关键词	amino acid extrusion soy sauce volatile compound
DOI	10.1111/jfpp.13172
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4591912
专题	山东大学
作者单位	Shandong Univ Technol, Sch Agr Engn & Food Sci, 12 Zhangzhou Rd, Zibo, Shandon
推荐引用方式 GB/T 7714	Zhang, Dongliang,He, Yuanyuan,Cao, Yanfei,et al. Flavor improvement of fermented soy sauce by extrusion as soybean meal pretreatment[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION,2017,41(5).
APA	Zhang, Dongliang,He, Yuanyuan,Cao, Yanfei,Ma, Chengye,&Li, Hongjun.(2017).Flavor improvement of fermented soy sauce by extrusion as soybean meal pretreatment.JOURNAL OF FOOD PROCESSING AND PRESERVATION,41(5).
MLA	Zhang, Dongliang,et al."Flavor improvement of fermented soy sauce by extrusion as soybean meal pretreatment".JOURNAL OF FOOD PROCESSING AND PRESERVATION 41.5(2017).

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