Article citationsMore>>
Shahidi, F. and Ho, C.T. (1999) Role of the Maillard reaction in browning during moromi process of Thai soy sauce. Flavor and Chemistry of Ethnic Foods, Hertfordshire, HRT, United Kingdom, 5-14.
has been cited by the following article:
Related Articles:
-
Chunli Fu, Jiemei Chen, Lifang Fang, Tao Pan
-
Takeshi Nagai, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki
-
Uraih Nuala Obiageli, Kazeem Adewale Osuolale, Rasheed Olabisi Owolewa, Dakuku Peterside
-
Ranganathan Kumar, Ramalingam Rajamanickam, Shanmugam Nadanasabapathi
-
Giordano Savelli, Pietro Basile, Alfredo Muni, Claudio Bna, Claudio Pizzocaro, Renato Pagani