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Volatile compounds and aroma descriptions in overfermented tempe (tempe bosok) with different packaging and blanching treatment

Tata Trapsila Larasati Pamekas; Dwi Larasatie Nur Fibri; Supriyadi Supriyadi
International Journal of Gastronomy and Food Science · Vol. 39 · pp. 101105 · 2025
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Bibliographic Information

JournalInternational Journal of Gastronomy and Food Science
PublisherElsevier
Publication Date2025-03-01
Publication Year2025
Volume39
Pages101105
Document TypeJournal Article
eISSN1878-450X
DOI10.1016/j.ijgfs.2025.101105
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2012-01-01~2016-12-01
Journal Homepagehttps://www.sciencedirect.com/science/journal/1878450X
Publisher PageOpen Publisher Page
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