A study of chemical characteristics of soy sauce and mixed soy sauce: Chemical characteristics of soy sauce

European Food Research and Technology

Volumn 227, Issue 3, 2008, Pages 933-944

  Kim, Ji Sang ^a   Lee, Young Soon ^a  

^a Kyung Hee University   (South Korea)

Author keywords

3 Deoxyglucosone; Fermentation; Maillard reaction; Mixed soy sauce; Soy sauce

Indexed keywords

AMINO ACIDS; FERMENTATION; FLAVORS; MEATS; MOISTURE; THERMAL EFFECTS;

DINITROPHENYLHYDRAZINE (DNPH); MAILLARD REACTION; MIXED SOY SAUCE; SOY SAUCE; TITRATABLE ACIDITY;

FOOD PROCESSING;

EID: 46549088850     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0808-4     Document Type: Article

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