Relationship between Chemical Characteristics and Sensory Evaluation of Koikuchi Soy Sauce
Author:
Affiliation:
1. Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
2. Faculty of Bioresource Sciences, Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
Publisher
Informa UK Limited
Subject
Electrochemistry,Biochemistry, medical,Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/00032719.2017.1419252
Reference27 articles.
1. Preparation of reminiscent aroma mixture of Japanese soy sauce
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3. Fermented vegetable (soybean) protein and related foods of Japan and China
4. Industrialization of Fermented Soy Sauce Production Centering Around Japanese Shoyu
5. Optimizing the initial moromi fermentation conditions to improve the quality of soy sauce
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