Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses

Japanese soy sauce has become more acceptable by Chinese consumers due to its umami taste. However, the volatile flavor compounds and taste characters have not been fully clarified. This study aimed to explore the flavor characteristics of three kinds of Japanese soy sauce, including Koikuchi Shoyu,...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Front Microbiol
Egile Nagusiak: Zhao, Guozhong, Feng, Yixu, Hadiatullah, Hadiatullah, Zheng, Fuping, Yao, Yunping
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Frontiers Media S.A. 2021
Gaiak:
Microbiology
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC7815529/
https://ncbi.nlm.nih.gov/pubmed/33488534
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.579808
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