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more general categories information about this item Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) fermented foods (2609) soy sauce (58) sauces (185) soy sauce (58) plant products (54971) oilseed products (5896) soybean products (3383) soy sauce (58) product quality (18080) sensory properties (4680) flavor (2002) Food and Human Nutrition Food and Human Nutrition food science (22492) food composition (4923) foods (20022) fermented foods (2609) soy sauce (58) sauces (185) soy sauce (58) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) volatile compounds (2422) odor compounds (674) elements (30672) isotopes (1749) stable isotopes (1116) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) oilseed products (5896) soybean products (3383) soy sauce (58) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) quantitative analysis (2569) support systems and models (27487) models (27236) simulation models (3718) model food systems (516) technology (49139) processing technology (28127) heat treatment (3316) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science Author(s) of Article: Will be identified in next release Citation: Journal of agricultural and food chemistry 2007 v.55 no.15 pp. 6262-6269 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=721256 Name of Publication: Journal of agricultural and food chemistry Publishing Company: Will be identified in next release Accession Number: 261448
