Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea

This study compares the physicochemical properties, taste, and volatile compounds of Northeastern Chinese dajiang (C) and Korean doenjang (K) and distinguishes the discriminant volatile metabolites between them. The result revealed that compared to group C, group K exhibited more similar physicochem...

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Detalles Bibliográficos
Autores principales: Zhao, Shanshan, Sai, Yuhang, Liu, Wanting, Zhao, Huiwen, Bai, Xue, Song, Wanying, Zheng, Yan, Yue, Xiqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486791/
https://www.ncbi.nlm.nih.gov/pubmed/37685226
http://dx.doi.org/10.3390/foods12173294

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486791/
https://www.ncbi.nlm.nih.gov/pubmed/37685226
http://dx.doi.org/10.3390/foods12173294

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