Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash.

Lee YJ, Bang WS, Kim MK

DOI: 10.1002/jsfa.70321
Published: 2026 Mar 15
Container: Journal of the science of food and agriculture
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.70321,
  title = {Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash.},
  author = {Lee YJ and Bang WS and Kim MK},
  year = {2026},
  journal = {Journal of the science of food and agriculture},
  doi = {10.1002/jsfa.70321},
  url = {https://doi.org/10.1002/jsfa.70321}
}

RIS

TY  - JOUR
TI  - Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash.
AU  - Lee YJ
AU  - Bang WS
AU  - Kim MK
PY  - 2026
JO  - Journal of the science of food and agriculture
DO  - 10.1002/jsfa.70321
UR  - https://doi.org/10.1002/jsfa.70321
ER  -

APA

YJ, L., WS, B., & MK, K. (2026). Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70321

Source records

pubmed · retrieved 2026-09-27T12:04:58.296Z