Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles-Reference-Cited by-同舟云学术

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Similarity recognition approach to identify zero-added MSG soy sauce using stable isotopes and amino acid profiles

Published:2024-12 Issue: Volume:461 Page:140859
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Chunlin,Sheng Meiling,Zhang Menglin,Rogers Karyne M.,Nie Jing,Shao Shengzhi,Xiao Jianbo,Yuan Yuwei

Funder

State Key Laboratory of Materials- Oriented Chemical Engineering

National Key Clinical Specialty Discipline Construction Program of China

Publisher

Elsevier BV

Reference40 articles.

1. Flavor preferences conditioned by dietary glutamate;Ackroff;Advances in Nutrition,2016

2. A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways;An;Comprehensive Reviews in Food Science and Food Safety,2023

3. Impact of food labeling information on consumer purchasing decision: With special reference to faculty of agricultural sciences;Bandara;Procedia Food Science,2016

4. The biochemistry, chemistry and physiology of the isoflavones in soy beans and their food products;Barnes;Lymphatic Research and Biology,2010

5. Assessment of international reference materials for isotope-ratio analysis (IUPAC technical report);Brand;Pure and Applied Chemistry,2014

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