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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
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Received 13 Jun 2019, Accepted 22 Nov 2019, Published online: 10 Dec 2019
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