Volatile Flavor Compounds and Flavor Profiles of Thai Soy Sauce-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Volatile Flavor Compounds and Flavor Profiles of Thai Soy Sauce

Published:2010-01 Issue: Volume: Page:375-387
ISSN:0097-6156
Container-title:ACS Symposium Series
language:
Short-container-title:

Author:

Lertsiri Sittiwat¹,Wanakhachornkrai Pitipong¹,Assavanig Apinya¹,Chaiseri Siree²,Suwonsichon Thongchai³

Affiliation:

1. Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand

2. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

3. Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-2010-1059.ch023

Reference20 articles.

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of potent odorants in high‐salt liquid‐state fermentation soy sauce before and after sterilization;Flavour and Fragrance Journal;2023-08-25

2. Changes in odorants and flavor profile of heat‐processed beef flavor during storage;Journal of Food Science;2022-11-09

3. Probiotic potential of Tetragenococcus halophilus EFEL7002 isolated from Korean soy Meju;BMC Microbiology;2022-06-06

4. Investigations on the Key Odorants Contributing to the Aroma of Children Soy Sauce by Molecular Sensory Science Approaches;Foods;2021-06-28

5. Characterizing microbial community and metabolites of Cantonese soy sauce;Food Bioscience;2021-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP