Analysis of physicochemical characteristics, sensory attributes and consumer choice preference of commercially available soy sauce with different processes
Using commercially available Cantonese soy sauce, Japanese soy sauce, and traditional Sichuan soy sauce as research subjects, the sensory quality, physicochemical indicators, free amino acids, and organic acids of the 3 types of soy sauce were analyzed. Furthermore, the relationship between these fa...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Editorial Department of China Brewing
2025-10-01
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| coleção: | Zhongguo niangzao |
| Assuntos: | |
| Acesso em linha: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-10-213.pdf |
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