Correlation analysis between the concentration of α-dicarbonyls and flavor compounds in soy sauce
Sujeong Kim, Jeong-Eun Kwon, Yuri Kim, Kwang‐Geun Lee
Topics & Concepts
MethylglyoxalAromaChemistryDiacetylSterilization (economics)Food scienceGlyoxalFlavorMaillard reactionFermentationAcetic acidOrganic chemistryForeign exchange marketEnzymeForeign exchangeMonetary economicsEconomicsAdvanced Glycation End Products researchBiochemical effects in animalsTea Polyphenols and Effects