NON-ENZYMIC BROWNING OF SOY SAUCE DECOLORIZED BY ULTRAFILTRATION

被引：0
作者：
HASHIBA, H [1 ]
机构：
[1] NODA INST SCI RES,NODA,JAPAN
来源：
JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN | 1973年 / 47卷 / 04期
关键词：
D O I：
10.1271/nogeikagaku1924.47.289
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
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页码：289 / 291
页数：3
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