Effect of volatile compounds on the quality of miso (traditional Japanese fermented soybean paste)
Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang, Jie Yu Chen
Topics & Concepts
Extraction (chemistry)ChemistryFlavorChromatographyGas chromatography–mass spectrometryRaw materialMass spectrometryFermentationGas chromatographyFood scienceOrganic chemistryFermentation and Sensory AnalysisGABA and Rice ResearchMeat and Animal Product Quality