Improving the umami taste of soy sauce by the addition of bacterial γ-glutamyltranspeptidase as a glutaminase to the fermentation mixture
Improving the umami taste of soy sauce by the addition of bacterial γ-glutamyltranspeptidase as a glutaminase to the fermentation mixture
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DOI：
10.1016/j.enzmictec.2006.12.004
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发表时间：
2007-07
影响因子：
3.4
通讯作者：
K. Kijima;Hideyuki Suzuki
中科院分区：
文献类型：
--
作者：
K. Kijima;Hideyuki Suzuki
