Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking
出版年份 2021 全文链接
标题
Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking
作者
关键词
Soy sauce, Aroma extract dilution analysis, Cooking, Odor-active compound, Sensory evaluation
出版物
FOOD CHEMISTRY
Volume 373, Issue -, Pages 131460
出版商
Elsevier BV
发表日期
2021-10-25
DOI
10.1016/j.foodchem.2021.131460
参考文献
相关参考文献
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