Characterization of Maillard reaction products micro/nano-particles present in fermented soybean sauce and vinegar
Crossref DOI link: https://doi.org/10.1038/s41598-019-47800-6
Published Online: 2019-08-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jiang, Suisui
Shi, Yanping
Li, Man
Xiong, Liu
Sun, Qingjie
Text and Data Mining valid from 2019-08-02
Version of Record valid from 2019-08-02
Article History
Received: 5 February 2019
Accepted: 18 July 2019
First Online: 2 August 2019
Competing Interests
: The authors declare no competing interests.