Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration

Adv Exp Med Biol. 2004:542:213-26. doi: 10.1007/978-1-4419-9090-7_15.
No abstract available

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Chemical Fractionation
  • Fermentation
  • Food Handling / methods
  • Glycine max
  • Odorants
  • Peptides / analysis*
  • Solutions
  • Soy Foods / analysis*
  • Taste*
  • Ultrafiltration*

Substances

  • Peptides
  • Solutions