Open AccessAnalysis of glyoxal, methylglyoxal and diacetyl in soy sauce
Author(s) -
Yuri Kim,
Hyunwoo Ahn,
KwangGeun Lee
Publication year - 2021
Publication title -
food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-021-00918-8
Subject(s) - diacetyl , methylglyoxal , glyoxal , chemistry , food science , detection limit , maillard reaction , chromatography , fermentation , fermentation in food processing , soy protein , organic chemistry , lactic acid , biology , bacteria , genetics , enzyme
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