Risk profiling of 3-MCPD (3-monochloropropane-1,2-diol) in soy sauce to the adult Filipino consuming population
Soy sauce is one of the commonly consumed food items in the Philippines because of its vast applications as a regular sauce and a condiment in various food dishes. One method used to produce soy sauce is chemical hydrolysis that involves acid hydrolysis of vegetable protein under high temperatures,...
| Udgivet i: | Philippine Journal of Science Vol. 150, no. 6B (Dec. 2021), 1789-1801 |
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| Andre forfattere: | , , , , |
| Format: | Article |
| Sprog: | English |
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2021
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