Roles of the maillard reaction in browning during moromi process of thai soy sauce

Journal of Food Processing and Preservation

Volumn 25, Issue 2, 2001, Pages 149-162

  Lertsiri, Sittiwat ^a   Maungma, Roungdao ^a   Assavanig, Apinya ^a   Bhumiratana, Amaret ^a  

^a Mahidol University   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035534047     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2001.tb00450.x     Document Type: Article

References (30)

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