Differences in flavor characteristics between Chinese traditionally fermented soy sauce and commercial soy sauce

Documenti analoghi

• Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash
  di: Yu‐Jin Lee, et al.
  Pubblicazione: (2025)
• Vessel‐dependent changes in antioxidant and flavor profiles of soy sauce mash during 60‐day fermentation
  di: Ye‐won Kim, et al.
  Pubblicazione: (2025)
• Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
  di: Wen‐Bin He, et al.
  Pubblicazione: (2024)
• Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis
  di: Yue Zhou, et al.
  Pubblicazione: (2024)
• Probiotic fermentation of soybeans and use of fermented soy in cookies
  di: Xin Chen, et al.
  Pubblicazione: (2025)