Chemical profiling of different types of soy sauce and the relationship with its sensory attributes
Four types of soy sauce which are widely consumed and commercially available in Southeast Asia, namely sweet, salty, light and dark soy sauce were discriminated. A comprehensive chemical profiling such as sodium chloride, sugars, organic acids, total nitrogen and free amino acids were determined. Th...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley Periodicals
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/59687/1/Chemical%20profiling%20of%20different%20types%20of%20soy%20sauce%20and%20the%20relationship%20with%20its%20sensory%20attributes.pdf http://psasir.upm.edu.my/id/eprint/59687/ http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12240/abstract |
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