2021peer-reviewed32 citations
Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking
Xiaojun Wang, Qi Meng, Huanlu Song
Food Chemistry
Concepts
OdorAromaChemistryFlavorFood scienceElectronic noseRoastingDilution
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Xiaojun Wang, Qi Meng, Huanlu Song
Food Chemistry