Work

Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science

Year: 2007

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf0709092

Authors: Petra Steinhaus, Peter Schieberle

Institution: Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1997750380

FWCI: 5.371

Cites: 18

Cited by: 295

Related to: 10