arrabbiata sauce
Selected indexed studies
- Soy sauce allergy. (J Eur Acad Dermatol Venereol, 2010) [PMID:19943834]
- The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. (Food Res Int, 2023) [PMID:37803742]
- What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu. (Foods, 2022) [PMID:36360147]
_Worker-drafted node — pending editorial review._
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Sources
- Nudge interventions to reduce fish sauce consumption in Thailand. (2020) pubmed
- Soy sauce allergy. (2010) pubmed
- The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. (2023) pubmed
- What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu. (2022) pubmed
- The role of microorganisms in soy sauce production. (2019) pubmed
- Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes. (2021) pubmed
- Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review. (2024) pubmed
- Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process. (2023) pubmed
- β-Carboline Alkaloids in Soy Sauce and Inhibition of Monoamine Oxidase (MAO). (2023) pubmed
- Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce. (2024) pubmed