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Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology
Volatile flavor compounds created in the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean by reaction flavor technology (RFT) were analyzed and compared using solid phase micro-extraction/gas chromatography/mass selective detector to develop a seasoning sauce. Using respon...
Gorde:
| Argitaratua izan da: | Prev Nutr Food Sci |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
The Korean Society of Food Science and Nutrition
2018
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342533/ https://ncbi.nlm.nih.gov/pubmed/30675466 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2018.23.4.356 |
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