Analyses of physicochemical properties and quantitative contribution to color of soy sauce melanoidins

LI Hanhan, HOU Meihan, ZHANG Yaqiong, ZHANG Qingyu, LIN Xiaodong, XU Ting, LIN Hong, ZHANG Zhankai, ZHANG Zhihong, GAO Xianli

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 283-290.

PDF(5147 KB)
PDF(5147 KB)
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (3) : 283-290. DOI: 10.13995/j.cnki.11-1802/ts.042618

Analyses of physicochemical properties and quantitative contribution to color of soy sauce melanoidins

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(3): 283-290 https://doi.org/10.13995/j.cnki.11-1802/ts.042618

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(5147 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉