soy sauce dark
Selected indexed studies
- The identification of antioxidants in dark soy sauce. (Free Radic Res, 2007) [PMID:17454130]
- Magnetic Quantum Dot Nanobead-Based Fluorescent Immunochromatographic Assay for the Highly Sensitive Detection of Aflatoxin B(1) in Dark Soy Sauce. (Anal Chem, 2019) [PMID:30840438]
- Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions. (Int J Mol Sci, 2011) [PMID:22174653]
_Worker-drafted node — pending editorial review._
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- The identification of antioxidants in dark soy sauce. (2007) pubmed
- Magnetic Quantum Dot Nanobead-Based Fluorescent Immunochromatographic Assay for the Highly Sensitive Detection of Aflatoxin B(1) in Dark Soy Sauce. (2019) pubmed
- Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions. (2011) pubmed
- Protective role of dark soy sauce against acrylamide-induced neurotoxicity in rats by antioxidative activity. (2009) pubmed
- The moderating role of dark soy sauce to acrylamide-induced oxidative stress and neurophysiological perturbations in rats. (2009) pubmed
- Compositional differences among Chinese soy sauce types studied by (13)C NMR spectroscopy coupled with multivariate statistical analysis. (2016) pubmed
- Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken. (2018) pubmed
- 3-Chloropropane-1,2-diol (3-MCPD) in Soy Sauce: A Review on the Formation, Reduction, and Detection of This Potential Carcinogen. (2015) pubmed
- Morphological evaluation of the protective role of dark soy sauce against acrylamide induced neurotoxicity in albino rats. (2015) pubmed
- Augmenting effect of a nonmutagenic fraction in soy sauce on mutagenicity of 3-diazotyramine produced in the nitrite-treated sauce. (1988) pubmed