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Food Biotechnology Volume 30, 2016 - Issue 4
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Articles

Relationship Between Extracellular Cellulase, Pectinase and Xylanase Activity of Isolated Aspergillus oryzae Strains Grown on Koji and the Umami-Tasting Amino Acid Content of Soy Sauce

Weimin LinCollege of Food Science, South China Agricultural University, Guangzhou, China
,
Jiajia SongCollege of Food Science, South China Agricultural University, Guangzhou, China
,
Wenfeng HuCollege of Food Science, South China Agricultural University, Guangzhou, China
,
Jianyin MiaoCollege of Food Science, South China Agricultural University, Guangzhou, China
&
Xiangyang GaoCollege of Food Science, South China Agricultural University, Guangzhou, ChinaCorrespondence[email protected]
Pages 278-291 | Published online: 28 Nov 2016

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