Processing of Functional Enzyme-hydrolyzed Sauce from Anchovy Sauce and Soy Sauce Processing By-products 1. Optimization of Hydrolysis Conditions by Response Surface Methodology-Reference-Cited by-同舟云学术

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Processing of Functional Enzyme-hydrolyzed Sauce from Anchovy Sauce and Soy Sauce Processing By-products 1. Optimization of Hydrolysis Conditions by Response Surface Methodology

Published:2002-08-01 Issue:4 Volume:31 Page:653-657
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200211921167237.pdf

Reference11 articles.

Cited by 1 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

1. Studies on Volatile Flavor Compounds of Soy Sauce Residue;Journal of the Korean Society of Food Science and Nutrition;2016-12-31

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