Effects of pH on the Types and Taste Characteristics of Flavor Peptides in Soy Sauce Produced under Low Temperature Stress
WANG Zhuo, CHEN Churui, XU Liqiang, ZHUANG Peirui, ZHOU Wensi, CUI Chun
(1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; 2. Guangdong Zhenmei Food Co. Ltd., Chaozhou 521000, China)
WANG Zhuo, CHEN Churui, XU Liqiang, ZHUANG Peirui, ZHOU Wensi, CUI Chun. Effects of pH on the Types and Taste Characteristics of Flavor Peptides in Soy Sauce Produced under Low Temperature Stress[J]. FOOD SCIENCE, 2021, 42(2): 60-65.