Research progress of umami substances in soy sauce and their detection methods
Soy sauce is very popular in China because of its unique freshening effect. In this paper, using the umami substances in soy sauce as the research object, the various umami substances contained in soy sauce such as amino acids, nucleotides, umami peptides and organic acids were summarized, and their...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Editorial Department of China Brewing
2024-08-01
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| Col·lecció: | Zhongguo niangzao |
| Matèries: | |
| Accés en línia: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-7.pdf |
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