Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour-Reference-Cited by-同舟云学术

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Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour

Published:2014-09 Issue: Volume:158 Page:438-444
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Feng Yunzi,Chen Zhiyao,Liu Ning,Zhao Haifeng,Cui Chun,Zhao Mouming

Funder

National Science Technology

National High Technology Research and Development Program of China

Key Technology R&D Program of Zhongshan City

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Lipolysis in dry-cured ham: Influence of salt content and processing conditions;Andres;Food Chemistry,2005

2. Official methods of analysis;AOAC,2000

3. Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying;Azad Shah;Food Chemistry,2009

4. Biochemical changes in soy sauce prepared with extruded and traditional raw materials;Chou;Food Research International,1998

5. Changes in soya bean lipids during tempe fermentation;De Reu;Food Chemistry,1994

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