Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration.
Apriyantono
Anton
A
Department of Food Technology and Human Nutrition, Bogor Agricultural University, Kampus IPB Darmaga, PO Box 220, Bogor 16002, Indonesia.
Setyaningsih
Dwi
D
Hariyadi
Purwiyatno
P
Nuraida
Lilis
L
D005591:Chemical Fractionation; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D009812:Odorants; D010455:Peptides / Q000032:analysis*; D012996:Solutions; D045730:Soy Foods / Q000032:analysis*; D013025:Glycine max; D013649:Taste; D014462:Ultrafiltration
D010455:Peptides; D012996:Solutions