Studies on the Key Aroma Compounds in Raw (Unheated) and Heated Japanese Soy Sauce
Author:
Affiliation:
1. Ogawa & Company Ltd., Chidori 15-7, 279-0032 Urayasu, Chiba, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf400353h
Reference41 articles.
1. Fermented protein foods in the Orient: shoyu and miso in Japan
2. Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science
3. Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA)
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