oyster sauce
Selected indexed studies
- Analysis of odor compounds in Lee Kum Kee brand oyster sauce and oyster enzymatic hydrolysate: Comparison and relationship. (Food Chem X, 2024) [PMID:38379798]
- "I use salt. However, I also use soy sauce, oyster sauce, sometimes chili sauce and….": interviews with Australians of Chinese ancestry regarding reducing salt consumption for hypertension prevention. (BMC Nurs, 2023) [PMID:37926831]
- Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system. (Front Nutr, 2024) [PMID:39183986]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Sea urchin roe (uni) anaphylaxis. (2007) pubmed
- Hot Sauce: No Elimination of Vibrio vulnificus in Oysters. (1995) pubmed
- Analysis of odor compounds in Lee Kum Kee brand oyster sauce and oyster enzymatic hydrolysate: Comparison and relationship. (2024) pubmed
- "I use salt. However, I also use soy sauce, oyster sauce, sometimes chili sauce and….": interviews with Australians of Chinese ancestry regarding reducing salt consumption for hypertension prevention. (2023) pubmed
- Effects of acetylated distarch phosphate on the physicochemical characteristics and stability of the oyster sauce system. (2024) pubmed
- Occurrence of chloropropanols in soy sauce and other foods in China between 2002 and 2004. (2007) pubmed
- Availability and Price of Low-Sodium Condiments and Instant Noodles in the Bangkok Metropolitan Region. (2023) pubmed
- The occurrence and stability of Maillard reaction products in various traditional Chinese sauces. (2021) pubmed
- [Determination of seven paraben preservatives in aquatic seasoning using solid-phase extraction coupled with high performance liquid chromatography]. (2023) pubmed
- Development of a Machine Learning Model for Classifying Cooking Recipes According to Dietary Styles. (2024) pubmed