Investigating the differences of flavor profiles between two types of soy sauce by heat-treatment
The difference of flavor profiles and physicochemical properties between the two types of raw soy sauces and heated soy sauces were investigated in the present research. The results indicated that no significant changes of physicochemical properties, organic acids (except succinic acid) or CIELAB co...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1698603 |