Original Research
Published on 06 Jan 2021
Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses
in Food Microbiology
- 9,598 views
- 36 citations
Original Research
Published on 06 Jan 2021
in Food Microbiology
Original Research
Published on 02 Oct 2023
in Plant Pathogen Interactions
Original Research
Published on 03 Jan 2024
in Microbial Physiology and Metabolism
Original Research
Published on 10 Mar 2021
in Ethnopharmacology
Original Research
Published on 30 Jan 2023
in Plant Abiotic Stress
Original Research
Published on 20 Feb 2015
in Microbial Physiology and Metabolism
Original Research
Published on 17 Dec 2020
in Infectious Agents and Disease
Original Research
Published on 15 Apr 2020
in Food Microbiology
Original Research
Published on 19 Jan 2024
in Nutrition and Food Science Technology
Original Research
Published on 09 Aug 2023
in Marine Biotechnology and Bioproducts
Original Research
Published on 24 Jul 2018
in Functional Plant Ecology
Original Research
Published on 18 Dec 2024
in Food Chemistry
Original Research
Published on 09 May 2024
in Nutrition and Food Science Technology
Original Research
Published on 07 Apr 2022
in Nutrition and Food Science Technology
Original Research
Published on 30 Jun 2021
in Ethnopharmacology