Effects ofkoji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce

Author:

Chen Zhi-Yao12,Feng Yun-Zi1,Cui Chun1,Zhao Hai-Feng1,Zhao Mou-Ming1

Affiliation:

1. College of Light Industry and Food Science; South China University of Technology; Guangzhou 510640 China

2. Sericulture and Agri-food Research Institute; Guangdong Academy of Agricultural Sciences; Guangzhou 510610 China

Funder

Development Program of China (863 Program)

National High Technology Research

The National Science Technology Supporting Project for 12

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference44 articles.

1. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science;Steinhaus;J Agric Food Chem,2007

2. Comparative study on volatile flavor compounds of traditional Chinese-type soy sauces prepared with soybean and defatted soy meal;Gao;Food Sci Biotechnol,2009

3. A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis;Gao;Afr J Biotechnol,2010

4. Low molecular weight compounds responsible for savory taste of Indonesian soy sauce;Lioe;Food Chem,2004

5. Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauces (shoyu): Koikuchi, Tamari and Shiro shouyu;Lioe;Food Chem,2007

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