Connecting you to content on EBSCOhost

Works matching DE "SOY sauce manufacturing"

Results: 3

1

Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 7, p. 1187, doi. 10.1002/jsfa.4294

By:

Wenlai Fan;
Haiyue Shen;
Yan Xu

Publication type:

Article

2

Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation.

Published in:

Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.01872

By:

Zhao, Guozhong;
Ding, Li-Li;
Yao, Yunping;
Cao, Yanping;
Pan, Zhi-Hui;
Kong, De-Hua

Publication type:

Article

3

Wuan Chuang: A 100-Year-Old Soy Sauce Producer Moving into the Next Century.

Published in:

Asian Case Research Journal, 2015, v. 19, n. 2, p. 291, doi. 10.1142/S021892751550011X

By:

Tseng, Chiung-Hui

Publication type:

Article