Lioe, Hanifah N <br/><br/>
Low molecular weight compounds responsible for savory taste of Indonesian soy sauce.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Sep 2004 
 - 5950-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf049230d  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Aspergillus--metabolism<br/>Chromatography, Gel<br/>Chromatography, High Pressure Liquid<br/>Fermentation<br/>Indonesia<br/>Magnetic Resonance Spectroscopy<br/>Molecular Weight<br/>Soy Foods--analysis<br/>Spectrometry, Mass, Electrospray Ionization<br/>Taste