共 50 条
- [41] A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce European Food Research and Technology, 2008, 227 : 933 - 944
- [43] DISCRIMINATION OF TASTE OF AMINO-ACIDS WITH A MULTICHANNEL TASTE SENSOR JAPANESE JOURNAL OF APPLIED PHYSICS PART 1-REGULAR PAPERS SHORT NOTES & REVIEW PAPERS, 1993, 32 (12A): : 5731 - 5736
- [44] STUDIES ON SHINSHIKI SHOYU (SEMI-CHEMICAL SOY SAUCE) .8. CHROMATOGRAPHIC IDENTIFICATION AND DETERMINATION OF ORGANIC ACIDS NIPPON NOGEI KAGAKU KAISHI, 1961, 35 (05): : 458 - &
- [45] EFFECT OF ACIDIC POLYSACCHARIDE IN SOY SAUCE ON VISCOSITY OF SOY, SAUCE JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1975, 49 (04): : 231 - 232
- [49] Relationship between pyroglutamyl peptides and taste in soy sauce supplemented with wheat gluten SEIBUTSU-KOGAKU KAISHI, 2005, 83 (01): : 2 - 6