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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
	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