Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions

To elucidate the relation of flavor in soy sauce (SS) kept at room temperature (SSAT) and SS kept under accelerated aging condition (SSAA), four analytical instruments, including electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–mass spectrometry-olfactory combined with solv...

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Detalles Bibliográficos
Autores principales: Wang, Rui, Liang, Miao, Zhang, Zhimin, Wu, Yajian, Liu, Yuping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378946/
https://www.ncbi.nlm.nih.gov/pubmed/37509799
http://dx.doi.org/10.3390/foods12142707

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378946/
https://www.ncbi.nlm.nih.gov/pubmed/37509799
http://dx.doi.org/10.3390/foods12142707

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