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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Evaluation of non-volatile taste components in commercial soy sauces

Yan KongBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
,
Li-Li ZhangBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
,
Yu-Yu ZhangBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-3095-3083View further author information
ORCID Icon,
Bao-Guo SunBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
,
Ying SunBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
,
Jing ZhaoCollege of Food Science and Nutritional Engineering, China of Agricultural University, Beijing, ChinaView further author information
&
Hai-Tao ChenBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
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Pages 1854-1866 | Received 17 Jan 2018, Accepted 02 Jul 2018, Published online: 20 Aug 2018

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