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

Published 2010 View Full Article

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Title
Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment
Authors
Keywords
-
Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 19, Issue 4, Pages 889-898
Publisher
Springer Nature
Online
2010-09-08
DOI
10.1007/s10068-010-0126-7

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