Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu
Hanifah Nuryani Lioe, Koji Wada, Takayoshi Aoki, Masaaki YasudaТом:
100
Рік:
2007
Мова:
english
Сторінки:
9
DOI:
10.1016/j.foodchem.2005.12.047
Файл:
PDF, 197 KB
english, 2007