COLOR OF SOY SAUCE .3. EFFECT OF REDUCING REAGENTS ON BROWNING OF SOY SAUCE

被引：0

作者：

OKUHARA, A

SAITO, N

机构：

来源：

JOURNAL OF FERMENTATION TECHNOLOGY | 1970年 / 48卷 / 03期

关键词：

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：177 / &

共 50 条

[1] COLOR OF SOY SAUCE .6. EFFECT OF PEPTIDES ON BROWNING
OKUHARA, A
YOKOTSUK.T
SAITO, N
JOURNAL OF FERMENTATION TECHNOLOGY, 1971, 49 (03): : 272 - &
[2] COLOR OF SOY SAUCE .7. OXIDATIVE BROWNING
OKUHARA, A
YOKOTSUKA, T
SAITO, N
JOURNAL OF FERMENTATION TECHNOLOGY, 1972, 50 (04): : 264 - +
[3] EFFECT OF ACIDIC POLYSACCHARIDE IN SOY SAUCE ON VISCOSITY OF SOY, SAUCE
KIKUCHI, T
JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1975, 49 (04): : 231 - 232
[4] NON-ENZYMIC BROWNING OF SOY SAUCE - COMPARISON OF BROWNING OF SOY SAUCE WITH THAT OF A SUGAR AMINO ACID MODEL SYSTEM
HASHIBA, H
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1972, 36 (03): : 390 - &
[5] A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce
Kim, Ji-Sang
Lee, Young-Soon
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 227 (03) : 933 - 944
[6] A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce
Ji-Sang Kim
Young-Soon Lee
European Food Research and Technology, 2008, 227 : 933 - 944
[7] COLOR OF SOY SAUCE .4. DECOLORIZATION AND DEPRESSION OF BROWNING BY REDUCTION
OKUHARA, A
SAITO, N
JOURNAL OF FERMENTATION TECHNOLOGY, 1970, 48 (03): : 190 - &
[8] STUDIES ON POLYSACCHARIDES FROM SOY SAUCE .3. SMITH DEGRADATION AND METHYLATION OF AN ACIDIC POLYSACCHARIDE FROM SOY SAUCE
KIKUCHI, T
YOKOTSUK.T
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1973, 37 (11): : 2473 - 2477
[9] STUDIES ON BROWNING COMPOUNDS IN SHOYU (SOY-SAUCE)
HASHIBA, H
AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1971, 35 (01): : A2 - &
[10] STUDIES ON BROWNING COMPOUNDS IN SHOYU (SOY-SAUCE)
HASHIBA, H
JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1971, 45 (01): : 29 - &

← 1 2 3 4 5 →