Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach.

Molecules · 2021 · PMC8161213 · PMID 34065280

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highly significantno p-value reported

The results were displayed as follows: very highly significant (distinguished correctly by more than 10 panelists, α ≤ 0.001), highly significant (distinguished correctly by more than 9 panelists, α ≤ 0.01) and significant (distinguished correctly by more than 8 panelists, α ≤ 0.05). 3.12.

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