Moy Yin-Soon | Graduate Institute of Food Science and Technology, National Taiwan University

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概要

関連著者

Lu Ting-jang
Graduate Institute Of Food Science And Technology National Taiwan University
Chou Cheng-chun
Graduate Institute Of Food Science And Technology National Taiwan University
Moy Yin-Soon
Graduate Institute of Food Science and Technology, National Taiwan University
Moy Yin-soon
Graduate Institute Of Food Science And Technology National Taiwan University

著作論文

Volatile components of the enzyme-ripened sufu, a Chinese traditional fermented product of soy bean(BREWING AND FOOD TECHNOLOGY)

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