Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism

Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (Q...

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Detalles Bibliográficos
Autores principales: Zhang, Yaqiong, Zhang, Zhi-Hong, He, Ronghai, Xu, Riyi, Zhang, Lei, Gao, Xianli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330850/
https://www.ncbi.nlm.nih.gov/pubmed/35892775
http://dx.doi.org/10.3390/foods11152190

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9330850/
https://www.ncbi.nlm.nih.gov/pubmed/35892775
http://dx.doi.org/10.3390/foods11152190

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