Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)

Published 2016 View Full Article

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Title
Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)
Authors
Keywords
Soybean paste, Cooked aroma, Umami aftertaste
Journal
FOOD CHEMISTRY
Volume 213, Issue -, Pages 521-528
Publisher
Elsevier BV
Online
2016-07-02
DOI
10.1016/j.foodchem.2016.06.106

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