Difference of flavor compounds in Cantonese-style soy sauce and Japanese-style soy sauce

doi:10.11882/j.issn.0254-5071.2016.07.007

ZHU Xingui, LI Xuewei, ZENG Xiaobo

China Brewing ›› 2016, Vol. 35 ›› Issue (7) : 30-35.

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China Brewing ›› 2016, Vol. 35 ›› Issue (7) : 30-35. DOI: 10.11882/j.issn.0254-5071.2016.07.007

Difference of flavor compounds in Cantonese-style soy sauce and Japanese-style soy sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 35(7): 30-35 https://doi.org/10.11882/j.issn.0254-5071.2016.07.007

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