Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment

✍ Scribed by Xian-Li Gao; Chun Cui; Hai-Feng Zhao; Mou-Ming Zhao; Lan Yang; Jiao-Yan Ren

• Publisher: The Korean Society of Food Science and Technology
• Year: 2010
• Tongue: English
• Weight: 355 KB
• Volume: 19
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-010-0126-7