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On Characteristics of the Chinese Buddhist Canons Translated by Chih-ch'ien

open access: yesJOURNAL OF INDIAN AND BUDDHIST STUDIES (INDOGAKU BUKKYOGAKU KENKYU), 1994
openaire   +2 more sources

Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC-MS. [PDF]

open access: yesFood Chem X
Kan Q   +12 more
europepmc   +1 more source

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