Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation-Reference-Cited by-同舟云学术

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Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation

Published:2023-10-13 Issue: Volume: Page:
ISSN:
Container-title:Foods 2023
language:
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Author:

Ly Luka¹,Te Chansehakpong²,Chanto Monychot Tepy¹²,Tan Reasmey¹²^ORCID

Affiliation:

1. Research and Innovation Center, Institute of Technology of Cambodia, Russian Federation Blvd., Phnom Penh P.O. Box 86, Cambodia

2. Faculty of Food and Chemical Engineering, Institute of Technology of Cambodia, Russian Federation Blvd., Phnom Penh P.O. Box 86, Cambodia

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/26/1/103/pdf

Reference31 articles.

1. Fish sauce, soy sauce, and vegetable oil fortification in Cambodia: Where do we stand to date?;Theary;Food Nutr. Bull.,2013

2. The Chinese in Cambodia. By William E. Willmott. [Vancouver: University of British Columbia, 1967. 132 pp.];Williams;China Q.,1967

3. Liu, K.S. (2008). Food Use of Whole Soybeans. Soybeans: Chemistry, Production, Processing, and Utilization, Elsevier.

4. Chemical and Sensory Characteristics of Soy Sauce: A Review;Eichelsheim;J. Agric. Food Chem.,2020

5. Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters;Jiang;Food Chem.,2021

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