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Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce
The effect of packaging material and storage temperature on two types of soy sauce was investigated. Ethanol content decreased significantly in all tested samples after storage (P < 0.05). While the changes of physicochemical properties and CIELAB color space indexes varied with soy sauce types,...
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| Yayımlandı: | J Food Sci Technol |
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| Asıl Yazarlar: | , , , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer India
2019
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7054574/ https://ncbi.nlm.nih.gov/pubmed/32180651 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04190-x |
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