Search for potential molecular indices for the fermentation progress of soy sauce through dynamic changes of volatile compounds

Food Research International

Volumn 53, Issue 1, 2013, Pages 189-194

  Wei, Quanzeng ^a   Wang, Hongbin ^a   Lv, Zhijia ^a   Hu, Guang ^b   Li, Yu ^a   Liu, Yihan ^a   Wang, Yue ^a   Lu, Fuping ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b PEKING UNIVERSITY   (China)

Author keywords

GC MS; PCA; Soy sauce; SPME; Volatile compounds

Indexed keywords

GC-MS; PCA; SOY SAUCE; SPME; VOLATILE COMPOUNDS;

FERMENTATION; GAS CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL;

VOLATILE ORGANIC COMPOUNDS;

EID: 84878421006     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.001     Document Type: Article

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