Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste

International Journal of Food Science and Technology

Volumn 46, Issue 2, 2011, Pages 243-249

  Gao, Xianli ^a   Cui, Chun ^a   Ren, Jiaoyan ^a   Zhao, Haifeng ^a   Zhao, Qiangzhong ^a   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Chemical composition; Hierarchical cluster analysis; Moromi fermentation; Pasteurisation; Traditional Chinese type soy sauce

Indexed keywords

CHEMICAL COMPOSITIONS; HIERARCHICAL CLUSTER ANALYSIS; MOROMI FERMENTATION; PASTEURISATION; TRADITIONAL CHINESE-TYPE SOY SAUCE;

AMINO ACIDS; CLUSTER ANALYSIS; FERMENTATION; HIERARCHICAL SYSTEMS; PASTEURIZATION; PEPTIDES; REACTION PRODUCTS; SODIUM CHLORIDE; SUGAR MANUFACTURE; SUGARS; WATER QUALITY;

CHEMICAL ANALYSIS;

EID: 78651373984     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02487.x     Document Type: Article

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