Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce

Publication date: Available online 9 June 2021Source: Food ChemistryAuthor(s): Xianli Gao, Tuo Feng, Mingjian Sheng, Bo Wang, Zejian Wang, Pei Shan, Yaqiong Zhang, Haile Ma

Source: Food Chemistry - June 10, 2021 Category: Food Science Source Type: research