Synergistic effects of co-culturing two aspergillus oryzae strains with distinct enzyme profiles on soy sauce flavor enhancement

Food Chemistry 2026

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Authors: Peng Su, Xiaoxia Huang, Mingtao Huang, Mouming Zhao, Yunzi Feng

DOI: 10.1016/j.foodchem.2026.148017

Cited by: 0

References: 29

Fields of Study & Subjects

Fermentation and Sensory Analysis Food Quality and Safety Studies Protein Hydrolysis and Bioactive Peptides

References 29