Open AccessFurther Studies on the Preparation of Low Sodium Chloride-containing Soy Sauce by Using Ornithyltaurine Hydrochloride and Its Related Compounds
Author(s) -
Rie Kuramitsu,
Daisuke Segawa,
Kozo Nakamura,
Shunsuke Muramatsu,
Hideo Okai
Publication year - 1997
Publication title -
bioscience biotechnology and biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.509
H-Index - 116
eISSN - 1347-6947
pISSN - 0916-8451
DOI - 10.1271/bbb.61.1163
Subject(s) - umami , taste , food science , chemistry , sodium , soy protein , organic chemistry
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