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USING NATURALLY BREWED SOY SAUCE TO REDUCE SALT IN SELECTED FOODS |
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| Authors: | FIONA XIN WEI GOH YOICHI ITOHIYA RYO SHIMOJO TSUNEO SATO KOJI HASEGAWA LAI PENG LEONG |
| Institution: | 1. Department of Chemistry, National University of Singapore, S3 #06‐04, 3 Science Drive 3, Singapore 117543, Singapore;2. Kikkoman Singapore R&D Laboratory Pte. Ltd., Department of Chemistry, National University of Singapore, Singapore;3. Kikkoman Europe R&D Laboratory B.V. BioPartner Center, Wageningen, The Netherlands;4. Kikkoman Corporation, Chiba, Japan |
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