Comparative Study on Volatile Flavor Compounds of Traditional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal |
Gao, Xian-Li
(College of Light Industry and Food Sciences, South China University of Technology)
Zhao, Hai-Feng (College of Light Industry and Food Sciences, South China University of Technology) Zhao, Mou-Ming (College of Light Industry and Food Sciences, South China University of Technology) Cui, Chun (College of Light Industry and Food Sciences, South China University of Technology) Ren, Jiao-Yan (College of Light Industry and Food Sciences, South China University of Technology) |
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