Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation

Published 2008 View Full Article

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Title
Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 114, Issue 2, Pages 600-609
Publisher
Elsevier BV
Online
2008-10-09
DOI
10.1016/j.foodchem.2008.09.091

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