{"title":"Research Progress on Identification and Detection Methods of Soy Sauce Flavor Peptides","authors":"冰莹 周","doi":"10.12677/hjfns.2023.122011","DOIUrl":null,"url":null,"abstract":"Soy sauce is popular with consumers because of its unique color, fragrance and taste, as well as its effects of lowering blood pressure, antioxidation and anti-tumor. Practitioners have done a lot of research on the analysis, evaluation, preparation and strengthening of the nutrients in soy sauce.","PeriodicalId":12938,"journal":{"name":"Hans Journal of Food and Nutrition Science","volume":"56 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Hans Journal of Food and Nutrition Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12677/hjfns.2023.122011","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Soy sauce is popular with consumers because of its unique color, fragrance and taste, as well as its effects of lowering blood pressure, antioxidation and anti-tumor. Practitioners have done a lot of research on the analysis, evaluation, preparation and strengthening of the nutrients in soy sauce.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
