Characterization of the volatile substances and aroma components from traditional soypaste

Molecules

Volumn 15, Issue 5, 2010, Pages 3421-3427

  Zhang, Yan ^a   Li, Xin ^b   Lo, Chih Kang ^a   Guo, Shun Tang ^b  

^a Central Research Institute   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

AEDA; Aroma; FD value; Flavor; GC MS, GC O; Soypaste

Indexed keywords

CARBOXYLIC ACID;

ARTICLE; MASS FRAGMENTOGRAPHY; ODOR; SOYBEAN; VOLATILIZATION; ANALYSIS;

CARBOXYLIC ACIDS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; SOY FOODS; VOLATILIZATION;

EID: 77952823780     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules15053421     Document Type: Article

References (6)

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