Select any link to see items in a related category.
more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products zoology (51799) animal physiology (24482) neurophysiology (2127) sensation (1851) taste (822) Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) carbohydrates (23127) amino acids, peptides and proteins (29753) amino acids (5838) metabolism (18992) energy metabolism (8289) anaerobiosis (3597) fermentation (3507) microbiology (27793) microbial physiology (3804) fermentation (3506) physiology (77074) animal physiology (24482) neurophysiology (2127) sensation (1851) taste (822) metabolism (18984) energy metabolism (8288) anaerobiosis (3596) fermentation (3506) microbial physiology (3801) fermentation (3506) zoology (51772) animal physiology (24475) neurophysiology (2126) sensation (1850) taste (821) Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) appetizers (8) plant products (54971) spices (1039) legumes (5497) soybeans (1996) oilseed products (5896) oilseeds (3542) soybeans (1996) soybean products (3383) soybeans (1996) product quality (18080) sensory properties (4680) odors (1816) flavor (2002) bitterness (179) saltiness (48) umami (52) Food and Human Nutrition Food and Human Nutrition food science (22492) food microbiology (2726) starter cultures (851) koji (22) foods (20022) appetizers (8) Geographical Locations Geographical Locations Asia (16685) East Asia (10715) China (5813) Natural Resources, Earth and Environmental Sciences Natural Resources, Earth and Environmental Sciences earth system science (9694) biogeochemical cycles (3883) biodegradation (1696) geology (23343) geochemistry (4563) biogeochemistry (4373) biogeochemical cycles (3883) biodegradation (1696) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) carbohydrates (23127) amino acids, peptides and proteins (29751) amino acids (5838) chemical compounds (78840) acids, bases, and salts (29068) acids (19405) organic compounds (57444) aldehydes (1930) esters (5843) heterocyclic compounds (16089) ketones (2764) alcohols (12943) phenols (3703) aromatic compounds (11724) aromatic hydrocarbons (1763) benzene (251) phenolic compounds (9245) phenols (3694) hydrocarbons (5396) aromatic hydrocarbons (1763) benzene (251) volatile compounds (2422) odor compounds (674) chemistry (84737) chemical composition (25538) protein composition (4276) amino acid composition (1057) free amino acids (445) protein content (2927) crude protein (950) geochemistry (4563) biogeochemistry (4373) biogeochemical cycles (3883) biodegradation (1696) reaction chemistry (20939) catalytic activity (399) chemical reactions (18979) Maillard reaction (430) degradation (3187) biodegradation (1696) peroxidation (2359) lipid peroxidation (2288) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) spices (1039) legumes (5497) soybeans (1996) oilseed products (5896) oilseeds (3542) soybeans (1996) soybean products (3383) soybeans (1996) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) fermentation (3507) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Formation of taste and odor compounds during preparation of douchiba, a chinese traditional soy-fermented appetizer Author(s) of Article: Will be identified in next release Citation: Journal of food biochemistry 2007 v.31 no.2 pp. 230-251 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=487648 Name of Publication: Journal of food biochemistry Publishing Company: Will be identified in next release Accession Number: 110880
