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	The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce 期刊论文 LWT-FOOD SCIENCE AND TECHNOLOGY,2024, 卷号: 210 作者: Wang, Lina; Wang, Zhuo; Chen, Yuxin; Chen, Jing; Pan, Mingxue 收藏 \| 浏览/下载：17/0 \| 提交时间：2024/11/04 Fermentation process Flavor compounds Gracilaria Physicochemical properties Soy sauce
	Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation 期刊论文 Journal of Agricultural and Food Chemistry,2024, 卷号: 72, 期号: 1, 页码: 657-669 作者: Luo, Yue; Zhu, Siyue; Peng, Jie; Cui, Heping; Huang, Qingrong 收藏 \| 浏览/下载：24/0 \| 提交时间：2024/03/12 Amadori rearrangement product amino acid flavor oligopeptides stability
	Key aspects of amadori rearrangement products as future food additives† 评论文章 2021 作者: Luo, Yue; Li, Shiming; Ho, Chi Tang 收藏 \| 浏览/下载：15/0 \| 提交时间：2025/03/05 Amadori rearrangement products Flavor Flavor additives Taste enhancing
	Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd) 期刊论文 Food Microbiology,2020, 卷号: 90 作者: He, Wenmeng; Chung, Hau Yin 收藏 \| 浏览/下载：20/0 \| 提交时间：2021/10/19 Core functional microbiotas Flavor compounds High-throughput sequencing (HTS) Partial least squares-discrimination analysis (PLS-DA) Plain sufu Variable importance for predictive components (VIP)
	Development of a lexicon for red sufu 期刊论文 Journal of Sensory Studies,2018, 卷号: 33, 期号: 6 作者: He, Wenmeng; Chen, Yan Ping; Chung, Hau Yin 收藏 \| 浏览/下载：17/0 \| 提交时间：2022/05/24 Principal Component Analysis Descriptive Analysis Sensory Evaluation Amino-acid Soy-sauce Flavor Attributes Selection Whey NaCl
	Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China 期刊论文 International Journal of Food Properties,2018, 卷号: 20, 页码: S2887-S2898 作者: Yu, Hansong; Liu, Ruixue; Hu, Yaohui; Xu, Baojun Adobe PDF(1440Kb) \| 收藏 \| 浏览/下载：40/15 \| 提交时间：2021/04/23 Flavor Processing technologies Soybean cultivar Soymilk
	Identification of phenylethyl alcohol and other volatile flavor compounds from yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 期刊论文 Journal of Microbiology and Biotechnology,2003, 卷号: 13, 期号: 5, 页码: 800-808 作者: Mo, Eun-Kyoung; Kang, Hyo-Jin; Lee, Chang-Tian; Xu, Baojun; Kim, Jae-Hoon 收藏 \| 浏览/下载：13/0 \| 提交时间：2021/09/01 Flavor volatile compounds Galactomyces geotrichum SJM-59 IH-indole-3-ethanol Phenylethyl alcohol Pichia anomala SKM-T Pichia farinosa SKM-1