Work

Improving the Taste of Low-Salt Soy Sauce by Acid-Acyl Amino Acids: Sensory Characterization, Biosynthesis, and Molecular Mechanisms

Year: 2025

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.5c09731

Authors: Xinyun Zhou, Ting Guo, Tongquan Li, Yuping Sun, Baichuang Sun, Yunping Yao, Bin Dong, Guo-Zhong Zhao

Institutions: Tianjin University of Science and Technology, State Key Laboratory of Food Nutrition and Safety

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Tianjin University of Science and Technology

Awards: G27949160, G2909224843, G4938181082, G631268770

OpenAlex ID: W4415435305

FWCI: 2.249

Cites: 51

Cited by: 4

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