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Miaoqi Guan

affiliation not provided to SSRN

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Flavor characteristics differences between Chinese traditional "Bask in daytime and dewed at night" type fermentation soy sauce and commercial soy sauce

Number of pages: 39 Posted: 17 Jan 2026
Xincheng Zhou, Huanglong Lan, Miaoqi Guan, Rong Lin, Ritian Jin, Shen Yang and Duo Liang
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Jimei University (JMU) - College of Ocean Food and Biological Engineering, Jimei University (JMU) - College of Ocean Food and Biological Engineering, Jimei University (JMU) - College of Ocean Food and Biological Engineering and Jimei University (JMU) - College of Ocean Food and Biological Engineering
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Soy sauce, Traditional fermentation, Bask in daytime and dewed at night, Volatile organic compounds