Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Kok Ming Goh
Effects of Sonication on the Extraction of Free-Amino Acids From Moromi and Application to the Laboratory Scale Rapid Fermentation of Soy Sauce
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Related publications
Effects of Fermentation Temperature on Amino Acid Composition of Moromi Mash During Sake Mash Fermentation
JOURNAL OF THE BREWING SOCIETY OF JAPAN
The Globalization of Soy Sauce
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Non-Enzymic Browning of Soy Sauce Comparison of the Browning of Soy Sauce With That of a Sugar-Amino Acid Model Systems
Agricultural and Biological Chemistry
On the Alcoholic Fermentation of Amino-Acids.(Part III)
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Deodorizing Activity of the Extract From Koji of Soy Sauce and Its Application for Food Processing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Solvent-Free Microwave Extraction of Essential Oil From Aromatic Herbs: From Laboratory to Pilot and Industrial Scale
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Effects of Different Types of Soy Sauce on the Formation of Heterocyclic Amines in Roasted Chicken
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Mutagenesis
Public Health
Food Science
Environmental
Health
Medicine
Toxicology
Chemistry
Occupational Health
Studies on the Activities of Bacteria in Soy Sauce Brewing
Bulletin of the Agricultural Chemical Society of Japan
Some Problems on the Recent Brewing Technology of Soy-Sauce
Journal of the agricultural chemical society of Japan
