About: Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste

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Attributes	Values
rdf:type	Item
description	article (en) ലേഖനം (ml) wetenschappelijk artikel (nl) наукова стаття, опублікована в січні 2011 (uk) article scientifique publié en 2011 (fr) im Januar 2011 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q56094231-A9BCC6FA-D501-4949-BB73-41F31C35B748
publication date	2011-01-12 00:00:00Z (xsd:dateTime)
cites work	wds:Q56094231-40B50B2F-B4DE-485A-8451-4FBE04C34862 wds:Q56094231-42F8583C-3449-443B-8D10-7462BD2F6A8E wds:Q56094231-444673D8-5022-41AD-9DAD-EDDDFB20FFB4 wds:Q56094231-4645DD4B-A77F-48EA-AD13-9C1F23CA1B88 wds:Q56094231-53A9578A-15FC-49CD-9F0B-859058F4A4B7 wds:Q56094231-990D4A31-F093-4062-8817-B923B528EC7C
cites work	Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning Low molecular weight compounds responsible for savory taste of Indonesian soy sauce. ROLES OF THE MAILLARD REACTION IN BROWNING DURING MOROMI PROCESS OF THAI SOY SAUCE Contribution of muscle aminopeptidases to flavor development in dry-cured ham Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry Taste enhancer from the long-term ripening of miso (soybean paste)
author name string	wds:Q56094231-390E560F-8B91-4F93-85E2-54CA2902E9AF wds:Q56094231-739BB9EF-8BE8-4C22-8AD1-2A835BA0DCE2 wds:Q56094231-A976EFDE-50D9-47AB-BBBF-7A0D77B5229A wds:Q56094231-C78B7C33-42AC-41C1-9178-3CEE6C9CFCEE wds:Q56094231-E651F0BD-C477-464D-B89C-4E6A0AF75060
author name string	Haifeng Zhao Jiaoyan Ren Chun Cui Qiangzhong Zhao Xianli Gao
rdfs:label	Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste (en) Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste (nl)
skos:prefLabel	Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste (en) Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste (nl)
name	Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste (en) Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste (nl)
author	wds:Q56094231-063785B7-3024-40E3-8AA6-2D692FD852DF
author	Mouming Zhao
title	wds:Q56094231-92928411-F8F9-416D-B07A-B97CDF90F259
title	Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste (en)
page(s)	wds:Q56094231-DD9545EB-EC6D-4133-BDDA-614BEA05EC5A
page(s)	243-249
instance of	wds:Q56094231-25862C1B-C188-4B41-AD44-B0FF6E4E93E6
instance of	scholarly article
published in	wds:Q56094231-062FFC03-EF85-4708-A8EA-D2A45FE7E685
published in	International Journal of Food Science and Technology
issue	wds:Q56094231-4C3E4ED1-8B00-4C6B-974C-4D0F3913AE41
volume	wds:Q56094231-2688CDA7-DFA1-4EF6-B37E-605195EE1125
issue	2
volume	46
DOI	wds:Q56094231-2D5B4BBF-D1D5-4D49-BC12-B6141F501A68
DOI	http://dx.doi.org/10.1111/J.1365-2621.2010.02487.X
DOI	10.1111/J.1365-2621.2010.02487.X
ResearchGate publication ID	wds:Q56094231-96439456-BADE-4A36-9011-610181B76DEC
ResearchGate publication ID	230001901
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q56094231
is cites work of	Time-Resolved Fluorescent Immunochromatography of Aflatoxin B1 in Soybean Sauce: A Rapid and Sensitive Quantitative Analysis Metabonomics profiling of marinated meat in soy sauce during processing Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain. The application of 1H NMR to explore the taste difference caused by taste-active metabolites of different Chinese sauce-stewed beef A novel method for beef potentiator preparation and identification of its characteristic aroma compounds Identification of colloidal haze protein in Chinese rice wine (Shaoxing Huangjiu) mainly by matrix-assisted laser ionization time-of-flight mass spectrometry
is cites work of	wds:Q37145549-D98BDA25-14A0-4145-B4C3-BFD5EA48452D wds:Q38652458-EFE29D11-34E2-4644-B20F-6B1CE964D480 wds:Q34433933-B531B866-D8A3-4E2C-B72C-68458D699CDE wds:Q51418281-8B02B534-B2D3-4142-B56F-619827FD6A0A wds:Q100386621-F0B644E4-3110-43AB-BEBF-DF80A1DAE03E wds:Q46528612-A9235127-1D3F-49D4-B2D1-C95DCD64B0A0 wds:Q98946213-4CDA5A8A-4069-44C6-A5BD-65DD0D609F2E

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