Changes in enzymatic activities during “koji ” incubation and natural fermentation of soybean paste-Reference-Cited by-同舟云学术

Changes in enzymatic activities during “koji ” incubation and natural fermentation of soybean paste

Author:

Elfalleh Walid¹²^ORCID,Sun Changyan¹³,He Shudong⁴,Kong Baohua³,Ma Ying¹

Affiliation:

1. Harbin Institute of Technology, School of Food Science and Engineering; Harbin Heilongjiang 150090 China

2. UR Catalyse et Matériaux pour l'Environnement et les Procédés URCMEP (UR11ES85); Faculté des Sciences de Gabès, Université de Gabès; 6072 Tunisia

3. School of Food Science and Engineering, Northeast Agricultural University; Harbin Heilongjiang 150030 China

4. School of Food Science and Engineering, Hefei University of Technology; Hefei Anhui 230009 China

Funder

National Key Technology Research and Development Program of the Ministry of Science and Technology of China

Ministry of Science and Technology of the People's Republic of China

Science and Technology Support Program of Jiangsu Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

Reference28 articles.

1. Ardö , Y. 1999

5. Measurement of cellulase activities;Ghose;Pure and Applied Chemistry,1987

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献