Development of Antioxidative Soy Sauce Fermented with Enzymatic Hydrolysates of Eupolyphaga sinensis | Zendy

Meizi Piao | Zendy; Jian Liu | Zendy; Qing Liu | Zendy; Doo Kim | Zendy; Sanjeev Kumar Dhungana | Zendy; Jeong Ho Kim | Zendy; Hye Ryun Kim | Zendy; Dong Hyun Shin | Zendy

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Development of Antioxidative Soy Sauce Fermented with Enzymatic Hydrolysates of Eupolyphaga sinensis

Author(s) -

Meizi Piao,

Jian Liu,

Qing Liu,

Doo Kim,

Sanjeev Kumar Dhungana,

Jeong Ho Kim,

Hye Ryun Kim,

Dong Hyun Shin

Publication year - 2016

Publication title -

journal of pure and applied microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.149

H-Index - 16

eISSN - 2581-690X

pISSN - 0973-7510

DOI - 10.22207/jpam.10.4.05

Subject(s) - fermentation , food science , hydrolysate , chemistry , enzyme , traditional medicine , biochemistry , medicine , hydrolysis

1School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, China. 2School of Agriculture Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong Province, China. 3International Institute of Agricultural Research & Development, Kyungpook National University, Daegu 41566, Korea. 4School of Applied Biosciences, Kyungpook National University, Daegu 41566, Korea. 5Department of Green Technology Convergence, Konkuk University, Chungcheongbukdo 27478, Korea. 6Cheonnyeonmiin Co. Ltd., Gyeongju-si 38180, Korea.

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