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Changes in quality components and antioxidant activity of peony seed soy sauce during low-salt solid-state fermentation.
Zhang, Ming-Jun; Sun, Gui-Jin; Li, Ying-Qiu; Zhao, Xiang-Zhong; He, Jin-Xing; Hua, Dong-Liang; Chen, Lei; Mo, Hai-Zhen.
Afiliação
  • Zhang MJ; School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
  • Sun GJ; School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
  • Li YQ; School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
  • Zhao XZ; School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
  • He JX; School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
  • Hua DL; School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
  • Chen L; School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
  • Mo HZ; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China.
J Sci Food Agric ; 103(11): 5432-5441, 2023 Aug 30.
Article em En | MEDLINE | ID: mdl-37038905
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Paeonia / Alimentos de Soja Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Paeonia / Alimentos de Soja Idioma: En Ano de publicação: 2023 Tipo de documento: Article