Improving the hydrolysis efficiency of soy sauce residue using ultrasonic probe-assisted enzymolysis technology
- 1 March 2017
- journal article
- Published by Elsevier BV in Ultrasonics Sonochemistry
- Vol. 35, 351-358
- https://doi.org/10.1016/j.ultsonch.2016.10.013
Abstract
No abstract availableKeywords
Funding Information
- National Basic Research Program of China (2012AA021301, 2012AA021402)
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