Accelerating aroma formation of raw soy sauce using low intensity sonication

Xianli Gao(Jiangsu University), Lan Liao(Foshan University), Chi‐Tang Ho(Purdue University West Lafayette), Lixin Yang(Chinese Research Academy of Environmental Sciences), Ermeng Liu(Jiangsu University), Junke Zhang(University of Pittsburgh), Qingrong Huang(Rutgers, The State University of New Jersey), Sui Chen(Fujian Medical University)
Food Chemistry
May 22, 2020
10.1016/j.foodchem.2020.127118
Cited by 104

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