Research advances on the key flavor substance of soy sauce and its functions and fermentation technology

ZHU Li et al

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (6) : 287-292.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (6) : 287-292. DOI: 10.13995/j.cnki.11-1802/ts.015947

Research advances on the key flavor substance of soy sauce and its functions and fermentation technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(6): 287-292 https://doi.org/10.13995/j.cnki.11-1802/ts.015947

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