Author:
Apriyantono Anton,Setyaningsih Dwi,Hariyadi Purwiyatno,Nuraida Lilis
Reference17 articles.
1. Adler-Niesen, J., 1979, Determination of the degree of hydrolysis of food protein hydrolyzates by trinitro benzensulfonic acid, J. Agric. Food Chem., 27:1256–1262.
2. Apriyantono, A., Wiratma, E., Husain, H., Nurhayati, Lie, L., Judoamidjojo, M., Puspitasari-Nienaber, N. L., Budiyanto, S., and Sumaryanto, H., 1996, Analysis of volatiles of kecap manis (a typical Indonesian soy sauce), in: Flavour Science. Recent Developments, A.J. Taylor, and D.S. Mottram, eds., The Royal Society of Chemistry, Cambridge, pp. 62–65.
3. Apriyantono, A., Husain, H., Lie, L., Judoamidjojo, M., and Puspitasari-Nienaber, N. L., 1999, Flavor characteristics of Indonesian soy sauce (kecap manis), in: Flavor Chemistry of Ethnic Foods, F. Shahidi and C-T. Ho, Kluwer Academic, New York, pp. 15–32.
4. Arai, S., Yamashita, M., and Fujimaki, M., 1972, Glutamyl oligopeptides as factors responsible for tastes of a proteinase-modified soybean protein, Agric. Biol. Chem., 36:1253–1258.
5. Boehringer Mannheim, 1995, Methods of Enzymatic BioAnalysis and Food Analysis, Boehringer Mannheim GmbH Biochemicals, Mannheim, pp. 56–59.
Cited by
19 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献