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Exploring changes in key aroma-active compounds of soy sauc..:
Gao, Xing
;
Han, Xiaomo
;
Tang, Yuan
...
Journal of Food Composition and Analysis. 133 (2024) - p. 106393 , 2024
Link:
https://doi.org/10.1016/j.jfca.2024.106393
RT Journal T1 <Title>Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2024.106393&Exemplar=1&LAN=DE A1 Gao, Xing A1 Han, Xiaomo A1 Tang, Yuan A1 Song, Huanlu A1 Meng, Qi A1 Chen, Rifeng A1 Yu, Jiang A1 Yang, Ping A1 Yu, Zhili PB Elsevier BV YR 2024 SN 0889-1575 JF Journal of Food Composition and Analysis VO 133 SP 106393 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2024.106393 DO https://doi.org/10.1016/j.jfca.2024.106393 SF ELIB - SuUB Bremen
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