Exploring changes in key aroma-active compounds of soy sauce due to different fermentation processes
Xing Gao, Xiaomo Han, Yuan Tang, Huanlu Song, Qi Meng, Rifeng Chen, Jiang Yu, Ping Yang, Zhili Yu
Topics & Concepts
AromaFood scienceFermentationChemistryKey (lock)FlavorBiologyEcologyFermentation and Sensory AnalysisFood Quality and Safety StudiesTea Polyphenols and Effects