ArticleFoods (Basel, Switzerland)2020
Effects of Radishes, Apples, and Pears on the Lactic Acid Bacteria and Nutritional and Functional Qualities of Flavored Soy Sauce.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 10 citations in OpenAlex.
- Soy Flour and Radish Leaf-Enriched Steamed Dumplings (Manti): Technological, Nutritional, and Sensory Characteristics.Foods (Basel, Switzerland) · 2026Article
- Screening and Probiotic Property Analysis of High Exopolysaccharide-Producing Lactic Acid Bacteria from Sayram Yogurt.Microorganisms · 2026Article
- Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Producers of soy sauce are constantly making efforts to improve the sensory quality and nutritional value of their products. In this study, radishes, apples, and pears were used to prepare a distinctly flavored soy sauce, and the lactic acid bacteria, volatile compound content, and nutritional and functional qualities of the product were compared with two commercial flavored soy sauce products. Comparable physiochemical properties, antioxidant activities (in vitro and cellular), and higher prevalence of lactic acid bacteria (7.74 ± 0.55 log CFU mL
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Registered trials
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