Open AccessIncrease of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase
Author(s) -
Thao Van Ho,
Hideyuki Suzuki
Publication year - 2013
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v2i1.119
Subject(s) - umami , fermentation , chemistry , bacillus subtilis , taste , food science , monosodium glutamate , hydrolysis , biochemistry , amino acid , bacteria , biology , genetics
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