Work

Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration

Year: 2004

Type: book-chapter

Source: Advances in experimental medicine and biology

DOI: 10.1007/978-1-4419-9090-7_15

Authors: Anton Apriyantono, Dwi Setyaningsih, Purwiyatno Hariyadi, Lilis Nuraida

Institution: IPB University

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W8607940

FWCI: 0.398

Cites: 16

Cited by: 22

Related to: 10