Improving protein utilization and fermentation quality of soy sauce by adding protease
Caifeng Chen, Sha Hou, Changzheng Wu, Yong Cao, Xing Tong, Yunjiao Chen, Yunjiao Chen
Topics & Concepts
Aspergillus oryzaeFermentationFood scienceProteaseProteasesChemistryMaillard reactionFermentation in food processingFree amino nitrogenSoy proteinLactic acidBiochemistryEnzymeBacteriaBiologyGeneticsProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsFood Quality and Safety Studies