Dealing with soy sauce precipitation at...

Food Research International 2020 / 11 Vol. 137

Dealing with soy sauce precipitation at submicron-/nano-scale: An industrially feasible approach involving enzymolysis with protease and alkaline conditions

Liu, Ying, Sun-Waterhouse, Dongxiao, Cui, Chun, Hu, Yang, Wang, Wei
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
137
Journal:
Food Research International
DOI:
10.1016/j.foodres.2020.109670
Date:
November, 2020
File:
PDF, 4.15 MB
2020
Conversion to is in progress
Conversion to is failed