Soybean protein isolate hydrolysate addition during fermentation of soybean meal with Aspergillus oryzae enhances the release of umami components in subsequent hydrolysis process
米曲霉
水解物
鲜味
豆粕
化学
水解
发酵
食品科学
生物化学
品味
有机化学
原材料
作者
Yihan Mu,Hui Kang,Xueying Song,Chenchen Cao,Dongxiao Sun‐Waterhouse,Geoffrey I. N. Waterhouse,Mouming Zhao,Guowan Su