Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China-Reference-Cited by-同舟云学术

Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China

Published:2014-02 Issue: Volume:145 Page:126-134
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Feng Yunzi,Cai Yu,Su Guowan,Zhao Haifeng,Wang Chenxia,Zhao Mouming

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Aroma impact components in commercial plain sufu;Chung;Journal of Agricultural and Food Chemistry,2005

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