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Chemical profile and sensory evaluation of Cantonese raw soy sauce to reveal the association between taste characteristics and chemical composition

journal contribution
posted on 2024-11-06, 05:14 authored by Linfeng Wen, Lixin Yang, Qixin Kan, Peipei WangPeipei Wang, Jun Li, Guo Liu, Liping He, Jiangyan Fu, Qingrong Huang, Chi-Tang Ho, Yong Cao
Chemical profile and sensory evaluation of Cantonese raw soy sauce to reveal the association between taste characteristics and chemical composition

History

Journal

Food Bioscience

Volume

62

Article number

105222

Pagination

1-10

Location

Amsterdam, The Netherlands

Publisher DOI

Open access

  • No

ISSN

2212-4292

eISSN

2212-4306

Language

eng

Publication classification

C1.1 Refereed article in a scholarly journal

Publisher

Elsevier

Publication URL

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    Research Publications

    Categories

    Keywords

    Cantonese soy sauceChemical characteristicsCOMPONENTSCorrelation analysisFlavor profileFood Science & TechnologyIsolationLife Sciences & BiomedicinePEPTIDESScience & TechnologyUMAMI TASTE

    Licence

    All Rights Reserved

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