Dealing with soy sauce precipitation at submicron-/nano-scale: An industrially feasible approach involving enzymolysis with protease and alkaline conditions-Reference-Cited by-同舟云学术

Dealing with soy sauce precipitation at submicron-/nano-scale: An industrially feasible approach involving enzymolysis with protease and alkaline conditions

Published:2020-11 Issue: Volume:137 Page:109670
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Liu Ying,Sun-Waterhouse Dongxiao,Cui Chun,Hu Yang,Wang Wei

Funder

Guangdong Provincial Key Laboratory of Advanced Biofermentation Technology Enterprise in Flavoring & Food

Natural Science Foundation of Guangdong Province

National Key Research and Development Project

Publisher

Elsevier BV

Subject

Food Science

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