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Characterization of the Volatile Substances and Aroma Components from Traditional Soypaste
In this study, the flavor substances of soypaste were extracted by a simultaneous distillation method and identified by GC-MS. The characteristic aroma components of soypaste were determined by the GC-O technique and the FD value of the characteristic aroma components was determined by AEDA method....
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2010
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257478/ https://www.ncbi.nlm.nih.gov/pubmed/20657491 http://dx.doi.org/10.3390/molecules15053421 |