Characterization of the Differential Aroma Compounds among 10 Different Kinds of Premium Soy Sauce
Investigation of the aroma differences among different kinds of soy sauces is beneficial for controlling their flavor quality and processing improvement from the perspectives of raw materials and brewing techniques. The aroma compounds in ten premium soy sauces (CB, HT1, HT2, LH, LJJ1, LJJ2, QH, XH1...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Chinês |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2024-02-01
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| coleção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040021 |
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