Low Molecular Weight Compounds Responsible for Savory Taste...

Journal of Agricultural and Food Chemistry 2004 / 09 Vol. 52; Iss. 19

Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce

Lioe, Hanifah N., Apriyantono, Anton, Takara, Kensaku, Wada, Koji, Naoki, Hideo, Yasuda, Masaaki
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Volume:
52
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf049230d
Date:
September, 2004
File:
PDF, 248 KB
english, 2004
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