Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce
Xianli Gao, Tuo Feng, Mingjian Sheng, Bo Wang, Zejian Wang, Pei Shan, Yaqiong Zhang, Haile Ma
Topics & Concepts
AromaOdorChemistryFood scienceOrganic chemistryFermentation and Sensory AnalysisFood Quality and Safety StudiesMeat and Animal Product Quality