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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment

Ru Lianga College of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaView further author information
,
Jun Huanga College of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaView further author information
,
Xueming Wub Qianhe Condiment Co., Ltd, Meishan City, ChinaView further author information
,
Jun Fanb Qianhe Condiment Co., Ltd, Meishan City, ChinaView further author information
,
Yi Xub Qianhe Condiment Co., Ltd, Meishan City, ChinaView further author information
,
Chongde Wua College of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaView further author information
,
Yao Jina College of Biomass Science and Engineering, Sichuan University, Chengdu, ChinaView further author information
&
Rongqing Zhoua College of Biomass Science and Engineering, Sichuan University, Chengdu, China;c National Research Center of Solid-state Brewing, Luzhou, China;d National Engineering Laboratory for Clean Technology of Leather Production, Chengdu, ChinaCorrespondence[email protected]
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Pages 1998-2008 | Received 13 Jun 2019, Accepted 22 Nov 2019, Published online: 10 Dec 2019

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