Changes in lipids distribution and fatty acid composition during soy sauce production
Author:
Affiliation:
1. Lee Kum Kee (Xinhui) Food Co., Ltd. Jiangmen China
2. College of Food ScienceSouth China Agricultural University Guangzhou China
Funder
Science and Technology Planning Project of Guangdong Province
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.922
Reference49 articles.
1. Lipolysis in dry-cured ham: Influence of salt content and processing conditions
2. Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying
3. Biochemical changes in soy sauce prepared with extruded and traditional raw materials
4. Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing
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