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58 积分 2026-01-28 加入
The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
3小时前
已完结
Synergistic effects of co-culturing two aspergillus oryzae strains with distinct enzyme profiles on soy sauce flavor enhancement
29天前
已完结
In silico enzymatic hydrolysis of soy sauce cake glycinin G4 to reveal the bioactive peptides as potential food ingredients
2个月前
已完结
Improving protein utilization and fermentation quality of soy sauce by adding protease
2个月前
已完结
Improving protein utilization and fermentation quality of soy sauce by adding protease
2个月前
已完结
Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
2个月前
已完结
Soybean protein isolate hydrolysate addition during fermentation of soybean meal with Aspergillus oryzae enhances the release of umami components in subsequent hydrolysis process
2个月前
已完结
Enzymes for production of whey protein hydrolysates and other value-added products
3个月前
已关闭
Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology
3个月前
已完结
The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
3个月前
已完结
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