Food Research International, 0963-9969

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  1. Article › Research › Peer-reviewed
  2. Published
  3. Review article › Research › Peer-reviewed
  4. Published

    Soy sauce fermentation: microorganisms, aroma formation, and process modification

    Kostas Gkatzionis, 1 Jun 2019, In: Food Research International. 120, p. 364-374

    Research output: Contribution to journalReview articlepeer-review

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