×
模态框(Modal)标题
在这里添加一些文本
Close
Close
Submit
Cancel
Confirm
×
模态框(Modal)标题
×
Toggle navigation
Home
About Journal
About Journal
Editorial Board
Editor-in-chief
Guidelines for Authors
Guidelines for Authors
Instruction for Authors
Pubication Ethics
Contact Us
中文
Differences in the flavor and taste between Chinese and Japanese soy sauce
ZHAO Jiahao, ZHOU Tao, LIU Shuang, SHI Lei, WANG Chunling
Food and Fermentation Industries . 2020, (
17
): 232 -236 . DOI: 10.13995/j.cnki.11-1802/ts.023206