Work

Identification and Comparative Analysis of Key Volatile Constituents in Soy Sauce, Coupled With Elucidation of Their Molecular Interactions With Olfactory Receptors Through Molecular Docking

Year: 2025

Type: article

Source: Flavour and Fragrance Journal

DOI: 10.1002/ffj.70020

Authors: Xiaoyue Ji, Li Xu, Wensu Ji

Institutions: Nanjing Forestry University, PLA Army Engineering University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4414093738

FWCI: 0.879

Cites: 41

Cited by: 2

Related to: 10