Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking
Xiaojun Wang, Qi Meng, Huanlu Song
Topics & Concepts
OdorAromaChemistryFlavorFood scienceElectronic noseRoastingDilutionOrganic chemistryMaterials sciencePhysicsThermodynamicsNanotechnologyPhysical chemistryFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality