Comparative study on aroma compounds in Chinese-type and Japanese-type soy sauces

doi:10.3969/j.issn.0254-5071.2011.05.043

LUO Longjuan;GAO Xianli;FENG Yunzi;ZHAO Haifeng;ZHAO Mouming

China Brewing ›› 2011, Vol. 30 ›› Issue (5) : 150-155.

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China Brewing ›› 2011, Vol. 30 ›› Issue (5) : 150-155. DOI: 10.3969/j.issn.0254-5071.2011.05.043

创新与借鉴

Comparative study on aroma compounds in Chinese-type and Japanese-type soy sauces

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 30(5): 150-155 https://doi.org/10.3969/j.issn.0254-5071.2011.05.043

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