Unraveling the saltiness-enhancing effect of aroma compounds in soy sauce via integrated sensomics and molecular docking approaches

Food Chemistry 2026

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Authors: Peilin Yang, Qian Zhao, Cong Lyu, D G Liu, Xingqian Ye, Cheng Hx

DOI: 10.1016/j.foodchem.2026.150440

Cited by: 1

References: 31

Fields of Study & Subjects

Fermentation and Sensory Analysis Biochemical Analysis and Sensing Techniques Olfactory and Sensory Function Studies

References 31