Article Versions Notes

Hung Y-HR, Peng C-Y, Huang M-Y, Lu W-J, Lin H-J, Hsu C-L, Fang M-C, Lin H-TV. Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception. Fermentation. 2023; 9(2):135. https://doi.org/10.3390/fermentation9020135

Hung, Yueh-Hao Ronny, Chien-Yu Peng, Mei-Ying Huang, Wen-Jung Lu, Hsuan-Ju Lin, Chih-Ling Hsu, Ming-Chih Fang, and Hong-Ting Victor Lin. 2023. "Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception" Fermentation 9, no. 2: 135. https://doi.org/10.3390/fermentation9020135

Hung, Y. -H. R., Peng, C. -Y., Huang, M. -Y., Lu, W. -J., Lin, H. -J., Hsu, C. -L., Fang, M. -C., & Lin, H. -T. V. (2023). Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception. Fermentation, 9(2), 135. https://doi.org/10.3390/fermentation9020135