Research progress of umami substances in soy sauce and their detection methods

Soy sauce is very popular in China because of its unique freshening effect. In this paper, using the umami substances in soy sauce as the research object, the various umami substances contained in soy sauce such as amino acids, nucleotides, umami peptides and organic acids were summarized, and their...

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Bibliographic Details
Published in:	Zhongguo niangzao
Main Author:	WANG Zhen, CHEN Chao, JI Xiaomeng, REN Nan, ZHAO Wentao, WANG Jiangyue, LIU Xinyi, GUO Wenping
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-08-01
Subjects:	soy sauce\|umami substance\|detection method\|umami evaluation method
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-7.pdf

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