title: Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration.
authors.affiliation: Department of Food Technology and Human Nutrition, Bogor Agricultural University, Kampus IPB Darmaga, PO Box 220, Bogor 16002, Indonesia.
authors.forename: Anton
authors.initials: A
authors.lastname: Apriyantono
authors.forename: Dwi
authors.initials: D
authors.lastname: Setyaningsih
authors.forename: Purwiyatno
authors.initials: P
authors.lastname: Hariyadi
authors.forename: Lilis
authors.initials: L
authors.lastname: Nuraida
mesh_terms: 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
chemical_list: D010455:Peptides; D012996:Solutions