Volatile compounds in fermented and acid-hydrolyzed soy sauces

Journal of Food Science

Volumn 71, Issue 3, 2006, Pages

  Lee, S M ^a   Seo, B C ^b   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

^b Sempio Foods Co   (South Korea)

Author keywords

Odor active compounds; Solid phase microextraction; Solvent extraction; Soy sauce; Volatile compounds

Indexed keywords

EID: 33646345000     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.tb15610.x     Document Type: Article

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