soy sauce

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1
Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin-converting enzyme inhibitory activities.
Xu, Jie;Jin, Feng;Hao, Jing;Regenstein, Joe M;Wang, Fengjun;
2020 Food science & nutrition DOI: 10.1002/fsn3.1453 242 views
2
Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce.
Liang, Ru;Huang, Jun;Wu, Xueming;Fan, Jun;Xu, Yi;Wu, Chongde;Jin, Yao;Zhou, Rongqing;
2020 Journal of food science and technology DOI: 10.1007/s13197-019-0... 176 views

Related Journals

Food science & nutrition
ISSN: 2048-7177 2,994 views
Journal of food science and technology
ISSN: 0022-1155 845 views

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antioxidant activity amino acid ace inhibitory activity walnut storage temperature cielab color space packaging material volatile profile