Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce
Yuri Kim, Hyunwoo Ahn, Kwang‐Geun Lee
Topics & Concepts
DiacetylMethylglyoxalGlyoxalChemistryFood scienceDetection limitMaillard reactionChromatographyFermentationFermentation in food processingSoy proteinOrganic chemistryLactic acidBacteriaGeneticsEnzymeBiologyAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals