soy sauce tamari
Selected indexed studies
- Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market. (Food Chem, 2015) [PMID:25466133]
- The histamine content of oriental foods. (Food Chem Toxicol, 1989) [PMID:2744659]
- Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA). (J Agric Food Chem, 2012) [PMID:22463595]
_Worker-drafted node — pending editorial review._
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Sources
- Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market. (2015) pubmed
- The histamine content of oriental foods. (1989) pubmed
- Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA). (2012) pubmed
- Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea. (2015) pubmed