Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin‐converting enzyme inhibitory activities-Reference-Cited by-同舟云学术

Preparation of soy sauce by walnut meal fermentation: Composition, antioxidant properties, and angiotensin‐converting enzyme inhibitory activities

Published:2020-02-17 Issue:3 Volume:8 Page:1665-1676
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Xu Jie¹^ORCID,Jin Feng¹^ORCID,Hao Jing¹,Regenstein Joe M.²,Wang Fengjun¹

Affiliation:

1. Beijing Key Laboratory of Forest Food Processing and Safety Department of Food Science and Engineering College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China

2. Department of Food Science Cornell University Ithaca NY USA

Funder

Beijing Municipal Science & Technology Project

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1453

Reference45 articles.

1. Advanced oxidation processes for in-situ production of hydrogen peroxide/hydroxyl radical for textile wastewater treatment: a review

2. Identification of antioxidative peptides from defatted walnut meal hydrolysate with potential for improving learning and memory

3. Effects ofkoji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce

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