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

NAN-WEI SUWang M.-L.Kwok K.-F.NAN-WEI SU2020-01-062020-01-06200500218561https://scholars.lib.ntu.edu.tw/handle/123456789/446245Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce kojijournal article10.1021/jf04863902-s2.0-14644398545https://www2.scopus.com/inward/record.uri?eid=2-s2.0-14644398545&doi=10.1021%2fjf0486390&partnerID=40&md5=b0c2e165af70a3332d52c34afe582488