Decoding the molecular basis for temperature control by metabolomics to improve the taste quality of soy sauce fermented in winter
Miao Liu, Yunzi Feng, Mouming Zhao, Mingtao Huang
Topics & Concepts
UmamiFermentationChemistryFood scienceTasteSugarReducing sugarLegumeFlavorFermentation in food processingLactic acidBacteriaBotanyBiologyGeneticsBiochemical Analysis and Sensing TechniquesFermentation and Sensory AnalysisFood Quality and Safety Studies