Analysis of the cooked aroma and odorants that contribute...

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Food Chemistry 2016 / 6

Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)

Inoue, Yutaka, Kato, Sachie, Saikusa, Miyu, Suzuki, Chihiro, Otsubo, Yuriko, Tanaka, Yutaro, Watanabe, Hirohito, Hayase, Fumitaka
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.06.106
Date:
June, 2016
File:
PDF, 602 KB
english, 2016
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