Open AccessThe aroma compounds of specific to soy sauce and miso are formed by the Maillard reaction and yeast action
Author(s) -
Etsuko Sugawara
Publication year - 2019
Publication title -
nioi kaori kankyou gakkaishi
Language(s) - English
Resource type - Journals
eISSN - 1349-7847
pISSN - 1348-2904
DOI - 10.2171/jao.50.323
Subject(s) - maillard reaction , aroma , chemistry , action (physics) , food science , yeast , biochemistry , physics , quantum mechanics