Analysis of the effects of amino acids and polyphenols on the bitterness of salt reduced soy sauce
Year: 2025
Type: article
Language: en
Topic: Biochemical Analysis and Sensing Techniques
Authors and affiliations:
raw_author_name: Xingming Sun
raw_affiliation_strings: Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Yongzhao Bi
raw_affiliation_strings: Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Yan Huang
raw_affiliation_strings: Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Qiuyu Zhu
raw_affiliation_strings: Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.; Beijing Life Science Academy, Beijing 102209, China
raw_author_name: Baoguo Sun
raw_affiliation_strings: Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
raw_author_name: Lili Zhang
raw_affiliation_strings: Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.. Electronic address: zll@btbu.edu.cn
raw_author_name: Dong Liang
raw_affiliation_strings: School of Agriculture and Biotechnology, Sun Yat-sen University, Shenzhen 518107, China
raw_author_name: Yuyu Zhang
raw_affiliation_strings: Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China