Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation
The composition and ratio of volatile compounds in soy sauce have a major impact on its organoleptic properties. Considering the important influence of long-term (3 months) moromi fermentation on the aroma formation of soy sauces from different materials (soybean, rice, black bean, wheat, wheat flou...
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| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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MDPI AG
2023-10-01
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| Reeks: | Biology and Life Sciences Forum |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2673-9976/26/1/103 |
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