Search for potential molecular indices for the fermentation progress of soy sauce through dynamic changes of volatile compounds
Author:
Funder
Changjiang Scholars and Innovative Research Team in University
National High-Tech Research and Development Plan (‘863’ Plan)
Publisher
Elsevier BV
Subject
Food Science
Reference20 articles.
1. Inhibition of benzo(a)pyrene-induced mouse forestomach neoplasia by dietary soy sauce;Benjamin;Cancer Research,1991
2. Biochemical changes in soy sauce prepared with extruded and traditional raw materials;Chou;Food Research International,1998
3. Volatile profiles of thua nao, a Thai fermented soy product;Dajanta;Food Chemistry,2011
4. Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment;Gao;Food Science and Biotechnology,2010
5. Headspace volatiles of sockeye and pink salmon as affected by retort process;Girard;Journal of Food Science,2000
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