Determination of key volatile compounds related to sensory quality of Doenjang, a fermented soybean paste, using non-targeted and descriptive analyses

被引：0
|
作者：
Kim, Sun Ah [1 ]
Kim, Young-Suk [1 ]
Cho, In Hee [2 ]
Lee, Sang Mi [1 ]
机构：
[1] Ewha Womans Univ, Dept Food Sci & Engn, Seoul, South Korea
[2] Wonkwang Univ, Iksan, South Korea
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2018年 / 256卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
86
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页数：1
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