soy sauce light
Selected indexed studies
- Gluten-Associated Medical Problems. (, 2026) [PMID:30860740]
- Measuring dissolved oxygen in Miso for forensic medicine and semisolid food analysis. (Sci Rep, 2025) [PMID:40866554]
- Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu. (J Agric Food Chem, 2020) [PMID:32615756]
_Worker-drafted node — pending editorial review._
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Sources
- Measuring dissolved oxygen in Miso for forensic medicine and semisolid food analysis. (2025) pubmed
- Gluten-Associated Medical Problems. (2026) pubmed
- Comparative study of quality characteristics of Korean soy sauce made with soybeans germinated under dark and light conditions. (2011) pubmed
- Compositional differences among Chinese soy sauce types studied by (13)C NMR spectroscopy coupled with multivariate statistical analysis. (2016) pubmed
- Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu. (2020) pubmed
- Simultaneous determination of twelve mycotoxins in edible oil, soy sauce and bean sauce by PRiME HLB solid phase extraction combined with HPLC-Orbitrap HRMS. (2022) pubmed
- Microfiltration of raw soy sauce: membrane fouling mechanisms and characterization of physicochemical, aroma and shelf-life properties. (2019) pubmed
- Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. (2015) pubmed
- Reformulation of soy sauce to reduce sodium content and assessment of manufacturer readiness, consumer acceptance, and shelf life. (2025) pubmed
- Enhancement of microalgal biomass productivity through mixotrophic culture process utilizing waste soy sauce and industrial flue gas. (2023) pubmed