Changes in enzymatic activities during “koji” incubation and natural fermentation of soybean paste
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DOI: 10.1111/jfpp.13302
Abstract: Soybean paste production requires two steps “koji” incubation and natural fermentation. During the incubation of the koji, the protease activity was gradually increased and the highest activity was obtained on 30th day. Neutral protease was… read more here.
Keywords: koji incubation; incubation natural; incubation; fermentation ... See more keywords