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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...
Gorde:
| Argitaratua izan da: | J Food Sci Technol |
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| Egile Nagusiak: | , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer India
2020
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| Gaiak: | |
| Sarrera elektronikoa: | 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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