Some biochemical and physical changes during the preparation of the enzyme-ripening sufu, a fermented product of soybean curd

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 8, 2010, Pages 4888-4893

  Li, Yen Yi ^a   Yu, Roch Chui ^a   Chou, Cheng Chun ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Biochemical and physical changes; Enzyme ripening process; Rice soybean koji; Sufu

Indexed keywords

AMYLASE; TRIACYLGLYCEROL LIPASE;

ARTICLE; FERMENTATION; METABOLISM; SOYBEAN;

AMYLASES; FERMENTATION; LIPASE; SOYBEANS;

ASPERGILLUS ORYZAE; GLYCINE MAX;

EID: 77951277028     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf904600a     Document Type: Article

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