Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment - Concepedia

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Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

132

Citations

25

References

2010

Year

Xianli Gao, Chun Cui, Haifeng Zhao, Mouming Zhao, Lan Yang, Jiaoyan Ren

Food Science and Biotechnology

Food ChemistryVolatile Aroma CompoundsFlavoromicsHeat TreatmentMoromi FermentationHealth Sciences

References

	Year	Citations

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