Tartary buckwheat protein hydrolysates enhance the salt...

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Food Chemistry 2020 / 10

Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii

Li, Yun-Cheng, Du, Wen, Meng, Fan-Bing, Rao, Jia-Wei, Liu, Da-Yu, Peng, Lian-Xin
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128382
Date:
October, 2020
File:
PDF, 5.72 MB
2020
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