Improving the umami taste of soy sauce by the addition of bacterial γ-glutamyltranspeptidase as a glutaminase to the fermentation mixture
Kyoko Kijima, Hideyuki SuzukiVolume:
41
Year:
2007
Language:
english
Pages:
5
DOI:
10.1016/j.enzmictec.2006.12.004
File:
PDF, 163 KB
english, 2007