Chemical profiling of different types of soy sauce and the relationship with its sensory attributes

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Chemical profiling of different types of soy sauce and the relationship with its sensory attributes

Four types of soy sauce which are widely consumed and commercially available in Southeast Asia, namely sweet, salty, light and dark soy sauce were discriminated. A comprehensive chemical profiling such as sodium chloride, sugars, organic acids,total nitrogen and free amino acids were determined. Th...

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Bibliographic Details
Main Authors:	Syifa, Alam Shah, Jinap, Selamat, Sanny, Maimunah, Khatib, Alfi
Format:	Article
Language:	English English
Published:	Wiley-Blackwell 2016
Subjects:	Q Science (General)
Online Access:	http://irep.iium.edu.my/54441/ http://irep.iium.edu.my/54441/1/Syifa%20et%20al.%202016.pdf http://irep.iium.edu.my/54441/7/54441-Chemical%20Profiling%20of%20Different%20Types%20of%20Soy%20Sauce%20and%20the%20Relationship%20with%20its%20Sensory%20Attributes_SCOPUS.pdf

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