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]

  •  Accepted: 13 January 2009
  •  Published: 28 February 2009

How to cite this article

APA /
Yanfang, Z., & Wenyi, T. (2009). Flavor and taste compounds analysis in Chinese solid fermented soy sauce. African Journal of Biotechnology , 8(4), 673-681.
Chicago /
Zhang Yanfang and Tao Wenyi. "Flavor and taste compounds analysis in Chinese solid fermented soy sauce." African Journal of Biotechnology 8, no. 4 (2009): 673-681.
MLA /
Zhang Yanfang and Tao Wenyi. "Flavor and taste compounds analysis in Chinese solid fermented soy sauce." African Journal of Biotechnology 8.4 (2009): 673-681.
DOI /
https://doi.org/10.5897/AJB2009.000-9114
URL /
https://academicjournals.org/journal/AJB/article-abstract/79E07E98437

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

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