Accelerating aroma formation of raw soy sauce using low intensity sonication

Publication date: Available online 23 May 2020Source: Food ChemistryAuthor(s): Xianli Gao, Ermeng Liu, Junke Zhang, Lixin Yang, Qingrong Huang, Sui Chen, Haile Ma, Chi-Tang Ho, Lan Liao

Source: Food Chemistry - May 23, 2020 Category: Food Science Source Type: research