Article ID Journal Published Year Pages File Type
8889318 Food Research International 2018 8 Pages PDF
Abstract
A: light soy sauce; B: Tianyou; C: HPLC; D: GC-MS/GC-O; E: key compounds resulted in flavor differences between light soy sauce and Tianyou; F: differences in taste and aroma of light soy sauce and Tianyou.218
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment
Authors
, , , , ,