Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu
Year: 2006
Type: article
Source: Food Chemistry
Institutions: University of the Ryukyus, Kagoshima University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
Funder: Institut Pertanian Bogor
OpenAlex ID: W1994843250