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	The effect of adding Gracilaria on flavor and quality of low-salt fermented soy sauce Journal article LWT-FOOD SCIENCE AND TECHNOLOGY,2024, volume: 210 Authors: Wang, Lina; Wang, Zhuo; Chen, Yuxin; Chen, Jing; Pan, Mingxue Favorite \| View/Download：3/0 \| Submit date：2024/11/04 Fermentation process Flavor compounds Gracilaria Physicochemical properties Soy sauce
	Development of a lexicon for red sufu Journal article Journal of Sensory Studies,2018, volume: 33, issue: 6 Authors: He, Wenmeng; Chen, Yan Ping; Chung, Hau Yin Favorite \| View/Download：6/0 \| Submit date：2022/05/24 Principal Component Analysis Descriptive Analysis Sensory Evaluation Amino-acid Soy-sauce Flavor Attributes Selection Whey NaCl