Chemical and Sensory Characteristics of Soy Sauce: A Review

被引：0
|
作者：
Diez-Simon, Carmen [1 ,2 ]
Eichelsheim, Charlotte [1 ]
Mumm, Roland [2 ,3 ]
Hall, Robert D. [1 ,2 ,3 ]
机构：
[1] Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, Wageningen,6708 PB, Netherlands
[2] Netherlands Metabolomics Centre, Einsteinweg 55, Leiden,2333 CC, Netherlands
[3] Wageningen Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, Wageningen,6708 PB, Netherlands
来源：
Journal of Agricultural and Food Chemistry | 2020年 / 68卷 / 42期
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Journal article (JA)
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页码：11612 / 11630
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