Characteristics of the soy sauce taste and koji enzyme profiles as affected by soybean traits
Yimin Chen, Mouming Zhao, Yunzi Feng
Topics & Concepts
Food scienceFermentationUmamiChemistryTasteSugarXylanaseReducing sugarSoy proteinSoybean mealProteaseAdded sugarRaw materialEnzymeBiochemistryOrganic chemistryPhytoestrogen effects and researchFood Quality and Safety StudiesFermentation and Sensory Analysis