Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction

Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction

10.1111/jfpp.15652

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Bibliographic Details
Main Authors: Kong, Yan, Zhou, Chenchen, Zhang, Lili, Tian, Honglei, Fu, Caili, Li, Xuepeng, Zhang, Yuyu
Other Authors: CHEMISTRY
Format: Article
Published: John Wiley and Sons Inc 2022
Online Access:https://scholarbank.nus.edu.sg/handle/10635/232213
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Institution: National University of Singapore
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Summary:10.1111/jfpp.15652

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