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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,...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2019
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| Gaiak: | |
| Sarrera elektronikoa: | 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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