Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce-Reference-Cited by-同舟云学术

Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce

Published:2004-08-26 Issue:19 Volume:52 Page:5950-5956
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lioe Hanifah N.¹,Apriyantono Anton¹,Takara Kensaku¹,Wada Koji¹,Naoki Hideo¹,Yasuda Masaaki¹

Affiliation:

1. Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara-cho, Okinawa 903-0213, Japan; Department of Food Technology and Human Nutrition, Bogor Agricultural University, Bogor 16002, Indonesia; and Tropical Technology Center Ltd., Okinawa 904-2234, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049230d

Reference33 articles.

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