from Wiktionary, Creative Commons Attribution/Share-Alike License.
- adjective Not
from Wiktionary, Creative Commons Attribution/Share-Alike License
Heating causes a change in the flavor of soy sauce due to nonenzymic browning reactions, which could result in the production of pyrazine compounds.
(difficult to evaluate, because the values do not take into account the nonenzymic oxidation rate of the product of the reaction )  Temperature optimum (C) 30