Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken

Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken

Soy sauce is a fermented condiment used by many Asian countries due to its salty and distinct tasty taste called umami. As soy sauce has been widely used in Southeast Asian cooking, it is important to well-characterize them based on their chemical compositions. Compounds such as free amino acids and...

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Dettagli Bibliografici
Autore principale:	Alam Shah, Nur Syifaa
Natura:	Tesi
Lingua:	English
Pubblicazione:	2016
Soggetti:	Soy sauce - Fermentation Fermented foods Amines
Accesso online:	http://psasir.upm.edu.my/id/eprint/69452/1/FSTM%202016%2019%20-%20IR.pdf

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