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	Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment
	Gao, Xianli[1]; Zhang, Junke[2]; Regenstein, Joe M.[3]; Yin, Yiyun[4]; Zhou, Cunshan[5]
刊名	FOOD RESEARCH INTERNATIONAL
	2018
卷号	106页码:156-163
关键词	Tianyou Soy sauce Wheat flour Soybean Aspergillus oryzae
ISSN号	0963-9969
DOI	http://dx.doi.org/10.1016/j.foodres.2017.12.063
URL标识	查看原文
收录类别	SCI(E)EI ; PUBMED
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5339648
专题	江苏大学
作者单位	1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 2.Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA. 3.[2]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 4.[3]Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA. 5.[4]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 6.[5]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China.
推荐引用方式 GB/T 7714	Gao, Xianli[1],Zhang, Junke[2],Regenstein, Joe M.[3],et al. Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment[J]. FOOD RESEARCH INTERNATIONAL,2018,106:156-163.
APA	Gao, Xianli[1],Zhang, Junke[2],Regenstein, Joe M.[3],Yin, Yiyun[4],&Zhou, Cunshan[5].(2018).Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment.FOOD RESEARCH INTERNATIONAL,106,156-163.
MLA	Gao, Xianli[1],et al."Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment".FOOD RESEARCH INTERNATIONAL 106(2018):156-163.

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