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Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto
Nattokinase activity (NK), biogenic amine content and sensory properties of natto are of great significance to consumers, which are affected by strains and fermentation methods. In this study, changes in the pH, biogenic amine and free amino nitrogen (FAN) contents, NK and protease activities, and s...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2020
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7550479/ https://ncbi.nlm.nih.gov/pubmed/33087955 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04478-3 |
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