Effects of novel preparation technology on flavor of vegetable-soy sauce compound condiment

HIGHLIGHTS

• who: Tiantian Tang and collaborators from the State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China have published the paper: Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of /2023/
• what: According to the real demand of catering enterprises, this study aims to prepare a kind of multiflavor vegetable-soy sauce compound condiment suitable for fast cooking or convenient fast food. In this study, according enterprises and demand, a variety of flavors of mixed-vegetable seafood soy . . .
  

   

  

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