Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation
Aspergillus oryzae is an excellent strain for soy sauce fermentation because of its complicated enzyme system, especially protease. The aim of this study was to investigate the key enzymes and flavors during soy sauce fermentation, and a comparative assessment of extracellular enzymes during various...
Gorde:
| Egile Nagusiak: | , , , , , |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Frontiers Media S.A.
2018-08-01
|
| Saila: | Frontiers in Microbiology |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.frontiersin.org/article/10.3389/fmicb.2018.01872/full |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|