Taste enhancer from the long-term ripening of miso (soybean paste)

Food Chemistry

Volumn 99, Issue 4, 2006, Pages 736-741

  Ogasawara, Masashi ^a   Yamada, Yuki ^a   Egi, Makoto ^a  

^a KYOWA HAKKO KOGYO CO LTD   (Japan)

Author keywords

Hydrolysis; Maillard reaction; Peptide; Ripening; Soybean paste

Indexed keywords

SOYBEAN PROTEIN; SUGAR;

ARTICLE; COLOR; COLORIMETRY; FLAVOR; FRACTIONATION; GLYCATION; HYDROLYSIS; MOLECULAR WEIGHT; SENSORY EVALUATION; SOLUBILITY; SOYBEAN; TASTE;

GLYCINE MAX;

EID: 33747413733     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.051     Document Type: Article

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