Effects of a mixed koji culture of Aspergillus oryzae HG-26 and Aspergillus niger HG-35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process-Reference-Cited by-同舟云学术

Effects of a mixed koji culture of Aspergillus oryzae HG-26 and Aspergillus niger HG-35 on the levels of enzymes, antioxidants and phenolic compounds in soy sauce during the fermentation process

Published:2017-04-09 Issue:7 Volume:52 Page:1585-1593
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Peng Mingye¹,Liu Jingyi¹,Huang Yao¹,Zhou Mengzhou¹,Hu Yong¹,Fu Caixia²,Dai Jun¹,Wang Chao¹,Li Dongsheng¹,Gao Bing¹,Xu Ning¹^ORCID

Affiliation:

1. Hubei Cooperative Innovation Center for Industrial Fermentation; Research Center of Food Fermentation Engineering and Technology of Hubei; Hubei University of Technology; Wuhan 430068 China

2. Research Center of Fermentation flavouring Engineering and Technology of Hubei; Hubei Tulaohan Flavouring and Food Co., Ltd.; Yichang 443000 China

Funder

Natural Science Foundation of Hubei Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13431/fullpdf

Reference33 articles.

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2. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Analytical Biochemistry,1996