Analysis of volatile aroma substances of Japanese soy sauce and Chinese soy sauce under different simulated conditions

doi:10.11882/j.issn.0254-5071.2019.06.028

DING Lili, WANG Hao, WANG Xinyu, PAN Zhihui, ZHAO Guozhong

China Brewing ›› 2019, Vol. 38 ›› Issue (6) : 144-151.

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China Brewing ›› 2019, Vol. 38 ›› Issue (6) : 144-151. DOI: 10.11882/j.issn.0254-5071.2019.06.028

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Analysis of volatile aroma substances of Japanese soy sauce and Chinese soy sauce under different simulated conditions

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(6): 144-151 https://doi.org/10.11882/j.issn.0254-5071.2019.06.028

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