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.
Authors
Anton Apriyantono
1
,
Dwi Setyaningsih
,
Purwiyatno Hariyadi
,
Lilis Nuraida
Affiliation
1
Department of Food Technology and Human Nutrition, Bogor Agricultural University, Kampus IPB Darmaga, PO Box 220, Bogor 16002, Indonesia.
PMID:
15174583
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