Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Chansehakpong Te"'
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 103 (2023)
The composition and ratio of volatile compounds in soy sauce have a major impact on its organoleptic properties. Considering the important influence of long-term (3 months) moromi fermentation on the aroma formation of soy sauces from different mater
Externí odkaz:
https://doaj.org/article/a654e4dffc67480fb474a2d4cb17e1a1
