Changes in quality components and antioxidant activity of peony seed soy sauce during low-salt solid-state fermentation.
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DOI: 10.1002/jsfa.12617
Abstract: BACKGROUND In this study, the fermentation conditions of peony seed soy sauce (PSSS) koji were optimized by response surface method, and the quality components and antioxidant activity of PSSS were investigated at different low-salt solid-state… read more here.
Keywords: antioxidant activity; fermentation; psss; seed ... See more keywords