| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602103 | Food Chemistry | 2013 | 7 Pages |
Abstract
⺠We examine the tenderization effects of soy sauce. ⺠Soy sauce caused increased collagen solubility or proteolysis. ⺠The tenderization effect of soy sauce may attribute various mechanisms.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hyun-Wook Kim, Yun-Sang Choi, Ji-Hun Choi, Hack-Youn Kim, Mi-Ai Lee, Ko-Eun Hwang, Dong-Heon Song, Yun-Bin Lim, Cheon-Jei Kim,