Effects of Temperature and Sodium Chloride Concentration on the Activities of Proteases and Amylases in Soy Sauce Koji
Author:
Affiliation:
1. Department of Agricultural Chemistry, National Taiwan University, Taipei 106, Taiwan, and Department of Food Science and Technology, Chia Nan University of Pharmacy and Science, Tainan 717, Taiwan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0486390
Reference31 articles.
1. Japanese Agricultural Standard.Shoyu(revision); Ministry of Agriculture, Forestry and Fisheries: Tokyo, Japan, 1997.
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