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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.

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