Flavor Characteristics of Indonesian Soy Sauce (Kecap Manis)-Reference-Cited by-同舟云学术

Flavor Characteristics of Indonesian Soy Sauce (Kecap Manis)

Published:1999 Issue: Volume: Page:15-31
ISSN:
Container-title:Flavor Chemistry of Ethnic Foods
language:
Short-container-title:

Author:

Apriyantono A.,Husain H.,Lie L.,Jodoamidjojo M.,Puspitasari-Nienaber N. L.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-4783-9_3

Reference15 articles.

1. Apriyantono, A.; Marianti, S. 1999. Unpublished results.

2. Apriyantono, A.; Marianti, S.; Bailey, R.G.; Royle, L.; Ames, J.M. Separation of colored of kecap manis (a typical Indonesian soy sauce) using HPLC and capillary electrophoresis. Poster presented at 6’I’ Maillard Symposium, London 27–30 July 1997.

3. Apriyantono, A.; Wiratma, E. Effect of type of sugar on sensory properties and chemical composition of kecap manis. Bul Teknol. Ind. Pangan, 1997, 8(1), 8–14.

4. Apriyantono, A.; Wiratma, E.; Husain, H.; Nurhayati, Lie L.; Judoamidjojo, M.; Puspitasari-Nienaber, N.L.; Budiyanto, S.; Sumaryanto, H. Analysis of volatiles of kecap manis (a typical Indonesian soy sauce). In Flavor Science. Recent Developments, Taylor, A.J.; Mottram, D.S., Eds.; The Royal Society of Chemistry, Cambridge, 1996; pp. 62–65.

5. Bidlingmeyer, B.A.; Cohen, S.A.; Tarvin, T.L.; Frost, B. A new, rapid, high-sensitivity analysis of amino acids in food type. J. Assoc. Off. Anal. Chem., 1987, 70, 241–252.

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