Comparison of Flavor Compounds in Soy Sauces Fermented by Two Aspergillus oryzae Strains
ZHAO Guo-zhong1, YAO Yun-ping1, CAO Xiao-hong2, CHEN Wei1,*
1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University,
Wuxi 214122, China; 2. Key Laboratory of Food Nutrition and Safety, Ministry of Education,
Tianjin University of Science and Technology, Tianjin 300457, China
ZHAO Guo-zhong1, YAO Yun-ping1, CAO Xiao-hong2, CHEN Wei1,*. Comparison of Flavor Compounds in Soy Sauces Fermented by Two Aspergillus oryzae Strains[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201424048.