Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry and electronic tongue-Reference-Cited by-同舟云学术

Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatography–mass spectrometry and electronic tongue

Published:2020-01-20 Issue:6 Volume:55 Page:2599-2607
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhao Guozhong¹^ORCID,Gao Qidou¹,Wang Yifei¹,Gao Jianbiao¹,Li Shu¹,Chen Zhenjia²,Wang Xiaowen²,Yao Yunping¹^ORCID

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety Ministry of Education College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 China

2. College of Food Science and Engineering Shanxi Agricultural University Shanxi 030801 China

Funder

National Natural Science Foundation of China-Yunnan Joint Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14513

Reference22 articles.

1. Biochemical preparation of l-Ribose and l-Arabinose from ribitol: A new approach

2. A new method for the production of l-lyxose from ribitol using microbial and enzymatic reactions