Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration

Advances in Experimental Medicine and Biology

Volumn 542, Issue , 2004, Pages 213-226

  Apriyantono, Anton ^b   Setyaningsih, Dwi ^b   Hariyadi, Purwiyatno ^b   Nuraida, Lilis ^a  

^a BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

PEPTIDE DERIVATIVE;

ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD MICROBIOTECHNOLOGY; NONHUMAN; PRIORITY JOURNAL; PROTEIN ANALYSIS; SENSORY ANALYSIS; SOYBEAN; ULTRAFILTRATION;

GLYCINE MAX;

EID: 1042291086     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4419-9090-7_15     Document Type: Article

References (17)

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