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Flavor, an important index of soy sauce quality, includes odor and taste which mainly depend on volatile compounds and amino acids. Soy sauce made from extruded mixture of soy meal and flour (EMSF) was employed in fermentation to improve the flavor of final product. Combination of Headspace solid phase microextraction (HS‐SPME) and GC‐MS was employed to identify the volatile compounds, 40 volatile...
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