Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae

Published 2019 View Full Article

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Title
Improvement of the quality of soy sauce by reducing enzyme activity in Aspergillus oryzae
Authors
Keywords
A. oryzae, cis-CreA, Cellulase, Pectinase, Soy sauce fermentation
Journal
FOOD CHEMISTRY
Volume 292, Issue -, Pages 81-89
Publisher
Elsevier BV
Online
2019-04-16
DOI
10.1016/j.foodchem.2019.04.052

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