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more general categories information about this item Biological Sciences Biological Sciences biochemistry (102540) metabolism (18992) energy metabolism (8289) anaerobiosis (3597) fermentation (3507) microbiology (27793) microbial physiology (3804) fermentation (3506) microorganisms (23193) fungi (9424) yeasts (2646) organisms (108862) microorganisms (23191) fungi (9424) yeasts (2646) physiology (77074) metabolism (18984) energy metabolism (8288) anaerobiosis (3596) fermentation (3506) microbial physiology (3801) fermentation (3506) Calendar Year Calendar Year Year (337475) 2011 (42920) 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) grain products (16322) grains (14407) small grains (10194) rice (4085) rice products (4445) rice (4085) legumes (5497) soybeans (1996) oilseed products (5896) oilseeds (3542) soybeans (1996) soybean products (3383) soy sauce (58) soybeans (1996) product quality (18080) sensory properties (4680) odors (1816) flavor (2002) sourness (48) Food and Human Nutrition Food and Human Nutrition 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) acids, bases, and salts (29068) acids (19405) organic acids and salts (17608) carboxylic acids (13418) monocarboxylic acids (3314) acetic acids (1783) acetic acid (809) organic compounds (57444) aldehydes (1930) acetaldehyde (123) aromatic compounds (11724) aromatic hydrocarbons (1763) benzene (251) hydrocarbons (5396) aromatic hydrocarbons (1763) benzene (251) organic acids and salts (17608) carboxylic acids (13418) monocarboxylic acids (3314) acetic acids (1783) acetic acid (809) volatile compounds (2422) odor compounds (674) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) grain products (16323) grains (14407) small grains (10194) rice (4085) rice products (4445) rice (4085) legumes (5497) soybeans (1996) oilseed products (5896) oilseeds (3542) soybeans (1996) soybean products (3383) soy sauce (58) soybeans (1996) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering materials science (14620) material forms (6970) pastes (213) materials (8714) raw materials (678) technology (49139) processing technology (28127) fermentation (3507) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Comparison of aroma compounds in naturally fermented and inoculated Chinese soybean pastes by GC-MS and GC-Olfactometry analysis Author(s) of Article: Will be identified in next release Citation: Food control 2011 v.22 no.6 pp. 1008-1013 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=486291 Name of Publication: Food control Publishing Company: Will be identified in next release Accession Number: 109874
