The contribution of enzymatic reactions and maillard reactions to the formation of shiitake volatile compounds
碩士 === 國立中興大學 === 食品科學研究所 === 82 ===
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1994
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| Online Access: | http://ndltd.ncl.edu.tw/handle/32961191689561878904 |
| Summary: | 碩士 === 國立中興大學 === 食品科學研究所 === 82 ===
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