Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02112.x/fullpdf
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2. Potent antioxidative o-dihydroxyisoflavones in soy sauces and their antioxidative activities;Esaki;Journal of the Japanese Society for Food Science and Technology-Nippon Shokuhin Kagaku Kogaku Kaishi,2002
3. Food browning and its prevention: an overview;Friedman;Journal of Agricultural and Food Chemistry,1996
4. Sensory evaluation of some fish sauces and soy sauce by multivariate analysis;Funatsu;Nippon Suisan Gakkaishi,2001
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