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Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy

Yunzi Feng1, Yu Cai, Guowan Su

  • 1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.

Food Chemistry
|October 17, 2013
PubMed

Keywords:
Aroma extract dilution analysisChinese soy saucesKey aroma-active compoundsSPME–GC-O

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