Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception

Flavor, which mainly depends on volatile compounds, is an important index for evaluating the quality of clam sauce. This study investigated the volatile compounds in clam sauce prepared using four different methods and the influence of aroma characteristics. Fermenting a mixture of soybean koji and...

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Detalles Bibliográficos
Autores principales: Zhou, Tao, Ma, Yunjiao, Jiang, Wei, Fu, Baoshang, Xu, Xianbing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217170/
https://www.ncbi.nlm.nih.gov/pubmed/37238802
http://dx.doi.org/10.3390/foods12101983

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217170/
https://www.ncbi.nlm.nih.gov/pubmed/37238802
http://dx.doi.org/10.3390/foods12101983

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