Formation of typical volatile flavor compounds in soy sauce with high salt liquid state fermentation by Aspergillus oryzae

doi:10.11882/j.issn.0254-5071.2017.05.006

TONG Jia, ZHAO Guozhong*, ZHAO Jianxin, ZHANG Hao, CHEN Wei

China Brewing ›› 2017, Vol. 36 ›› Issue (5) : 22-29.

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China Brewing ›› 2017, Vol. 36 ›› Issue (5) : 22-29. DOI: 10.11882/j.issn.0254-5071.2017.05.006

Formation of typical volatile flavor compounds in soy sauce with high salt liquid state fermentation by Aspergillus oryzae

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 36(5): 22-29 https://doi.org/10.11882/j.issn.0254-5071.2017.05.006

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