Comparison of flavor profiles of Cantonese soy sauces obtained at different fermentation stages
Yangyang Yu, Yangyang Yu, Sui Chen, Zhan Liu, Ting Xu, Hong Lin, Feng Hu, Feng Hu, Yuanshan Yu, Guidong Huang, Hongtao Lei, Zhenlin Xu, Zhenlin Xu
Topics & Concepts
FermentationFood scienceChemistryFlavorLactic acidUmamiOrganic acidAmino acidBiochemistryBiologyBacteriaGeneticsFood Quality and Safety StudiesPhytoestrogen effects and researchFermentation and Sensory Analysis