Changes in proteases and chemical compounds in the exterior and interior of sufu, a Chinese fermented soybean food, during manufacture

LWT

Volumn 87, Issue , 2018, Pages 210-216

  Liu, Jingjing ^a   Han, Beizhong ^a   Deng, Shuhan ^a   Sun, Shiping ^a   Chen, Jingyu ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chemical compounds; Food fermentation; Protease; Sufu

Indexed keywords

AMINATION; CHEMICAL COMPOUNDS; ELECTROPHORESIS; ETHYLENE; ETHYLENE GLYCOL; FERMENTATION; MANUFACTURE; NITROGEN COMPOUNDS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

CORRELATION ANALYSIS; FERMENTED SOYBEANS; FOOD FERMENTATION; PROTEASE; PROTEASE ACTIVITIES; PROTEOLYTIC REACTION; SUFU; TRIMETHYLAMINE;

CHEMICAL ANALYSIS;

EID: 85028730990     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.08.047     Document Type: Article

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