Soy Sauce
Author:
Publisher
Springer Netherlands
Link
http://link.springer.com/content/pdf/10.1007/978-94-007-7747-7_10249
Reference38 articles.
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2. Apriyantono, A., Setyaningsih, D., Hariyadi, P., & Nuraida, L. (2004). Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration. In F. Shahidi, A. M. Spanier, C.-T. Ho, & T. Braggins (Eds.), Quality of fresh and processed foods (pp. 213–226). New York: Kluwer/Plenum.
3. Chou, C.-C., & Ling, M.-Y. (1998). Biochemical changes in soy sauce prepared with extruded and traditional raw materials. Food Research International, 31, 487–492.
4. Feng, Y., Su, G., Zhao, H., Cai, Y., Cui, C., Sun-Waterhouse, D., et al. (2015). Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chemistry, 167, 220–228.
5. Flegel, T. W. (1988). Yellow-green Aspergillus strains used in Asian soybean fermentations. ASEAN Food Journal, 4, 14–30.
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1. Changes in lipids distribution and fatty acid composition during soy sauce production;Food Science & Nutrition;2019-01-24
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