Evaluation of non-volatile taste components in commercial soy sauces
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DOI: 10.1080/10942912.2018.1497061
Abstract: ABSTRACT The dominating non-volatile taste compounds in commercial brewed soy sauces were determined by HPLC and evaluated on the contributions to overall taste. Aspartic acid and glutamic acid accounted for 8.77 to 147.98 mg/mL in… read more here.
Keywords: non volatile; commercial soy; soy; soy sauces ... See more keywords