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KMID : 0380619910230040523
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 4 p.523 ~ p.525
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Stimulatory Effect of Oxygen on the Browning of a Soy Sauce Model System
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Abstract
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The stimulatory effect of oxygen on the browning of a soy sauce model system (glucose-glycine in 18% NaCl solution) with or without added organic acids were investigated. The group incubated aerobically browned at a significantly higher degree than the group incubated anaerobically. Organic acids also positively affected the browning of the soy sauce model system.
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