Soybean protein isolate hydrolysate addition during fermentation of soybean meal with Aspergillus oryzae enhances the release of umami components in subsequent hydrolysis process

已完结 20 由 CY 发布于 2025/9/14 22:27:42

DOI:10.1016/j.fbio.2025.107105
作者：Yihan Mu ,?Hui Kang ,?Xueying Song ,?Chenchen Cao ,?Dongxiao Sun-Waterhouse ,?Geoffrey I.N. Waterhouse ,?Mouming Zhao ,?Guowan Su
文献类型：期刊论文
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Abstract：This research aimed to develop umami enhancers through solid-state fermentation of soybean meal with Aspergillus oryzae then enzymatic hydrolysis. The enzymatic hydrolysate of fermented soyb

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