Flavor and taste compounds analysis in Chinese solid fermented soy sauce

Zhang Yanfang; Tao Wenyi

doi:10.5897/AJB2009.000-9114

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12486

Full Length Research Paper

Flavor and taste compounds analysis in Chinese solid fermented soy sauce

Zhang Yanfang and Tao Wenyi*

Key laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122 Jiangsu Province, PR China.
Email: [email protected], [email protected]

Article Number - 79E07E98437
Vol.8(4), pp. 673-681 , February 2009
https://doi.org/10.5897/AJB2009.000-9114

Accepted: 13 January 2009
Published: 28 February 2009

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.