摘要
文中对国内外酱油风味物质研究的历史、方法和最新研究进展进行了介绍,分析了国内外在酱油风味物质研究中仍然存在和需要解决的技术难题。
The research history, methods and the latest development of soy sauce flavor compounds at home and abroad were introduced in this paper In addition, the technical problems that still exist and need to be solved in the research of soy sauce flavor compounds were analyzed.
出处
《中国酿造》
CAS
北大核心
2009年第4期1-4,共4页
China Brewing
基金
我国优势传统食品制造业关键技术研究与应用(2007BAK3603)
酱油行业瓶颈关键技术突破与示范(2006A10601001)
关键词
酱油
风味物质
研究进展
soy sauce
flavor compounds
research advances
