Chromatographic Profiles of Umami Fractions from Indonesian Commercial Salty Soy Sauce
Salty soy sauce subjected in this study is a variety of commercial soy products in Indonesia. Chromatographic profiles linked to taste dilution analysis of the soy sauce were analyzed by Sephadex G-15 gel filtration chromatography followed by RP-HPLC. The results showed that there were 4 umami fract...
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| Main Authors: | , , |
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| Format: | EJournal Article |
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Indonesian Association of Food Technologists,
2020-04-16.
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