Optimization of enzymatic hydrolysis of persimmon peels for vinegar fermentation

Journal of the Korean Society for Applied Biological Chemistry

Volumn 56, Issue 4, 2013, Pages 435-440

  Hwang, In Wook ^a   Chung, Shin Kyo ^a   Jeong, Moon Cheol ^b   Chung, Hun Sik ^c   Zheng, Hu Zhe ^d  

^a Kyungpook National University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Pusan National University   (South Korea)

^d Jiangsu Food Science College   (China)

Author keywords

enzymatic hydrolysis; optimization; persimmon peel; response surface methodology; vinegar

Indexed keywords

EID: 84881588482     PISSN: 17382203     EISSN: 2234344X     Source Type: Journal    
DOI: 10.1007/s13765-013-3036-6     Document Type: Article

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