Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji

Journal

Journal of Agricultural and Food Chemistry

Journal Volume

53

Journal Issue

5

Pages

1521-1525

Date Issued

2005

Author(s)

Wang M.-L.

Kwok K.-F.

DOI

10.1021/jf0486390

URI

https://scholars.lib.ntu.edu.tw/handle/123456789/446245

URL

https://www2.scopus.com/inward/record.uri?eid=2-s2.0-14644398545&doi=10.1021%2fjf0486390&partnerID=40&md5=b0c2e165af70a3332d52c34afe582488

Type

journal article