Characterization of the typical fragrant compounds in...

Food Chemistry 2020 / 05 Vol. 312

Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce

Zhao, Guozhong, Ding, Li-Li, Hadiatullah, Hadiatullah, Li, Shu, Wang, Xiaowen, Yao, Yunping, Liu, Jinyu, Jiang, Shengping
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Volume:
312
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.126054
Date:
May, 2020
File:
PDF, 1.71 MB
2020
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