Analysis of volatile flavor compounds of soy sauce produced by two different techniques

doi:10.3969/j.issn.0254-5071.2012.01.053

FAN Lin;JIANG Liwen;TAO Xianglin;LI Xianmiao

China Brewing ›› 2012, Vol. 31 ›› Issue (1) : 178-183.

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China Brewing ›› 2012, Vol. 31 ›› Issue (1) : 178-183. DOI: 10.3969/j.issn.0254-5071.2012.01.053

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Analysis of volatile flavor compounds of soy sauce produced by two different techniques

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2012, 31(1): 178-183 https://doi.org/10.3969/j.issn.0254-5071.2012.01.053

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