Literature DB >> 3526828

Soy sauce biochemistry.

T Yokotsuka.   

Abstract

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Year:  1986        PMID： 3526828     DOI： 10.1016/s0065-2628(08)60350-x

Source DB:  PubMed          Journal:  Adv Food Res        ISSN： 0065-2628


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  5 in total

Review 1.  Traditional healthful fermented products of Japan.

Authors:  Yoshikatsu Murooka; Mitsuo Yamshita
Journal:  J Ind Microbiol Biotechnol       Date:  2008-05-07       Impact factor: 3.346

Review 2.  Hidden sources of galactose in the environment.

Authors:  P B Acosta; K C Gross
Journal:  Eur J Pediatr       Date:  1995       Impact factor: 3.183

3.  Quality Properties of Bulgogi Sauce with Crust Derived from Dry-Aged Beef Loin.

Authors:  Sin-Young Park; Hack-Youn Kim
Journal:  Food Sci Anim Resour       Date:  2021-03-01

Review 4.  Current Trends and Potential Applications of Microbial Interactions for Human Welfare.

Authors:  Tiroyaone Shimane Tshikantwa; Muhammad Wajid Ullah; Feng He; Guang Yang
Journal:  Front Microbiol       Date:  2018-06-01       Impact factor: 5.640

5.  Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability.

Authors:  Yehji Chung; Daeung Yu; Han Sub Kwak; Sung-Soo Park; Eui-Cheol Shin; Youngseung Lee
Journal:  Foods       Date:  2022-08-19
  5 in total

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