Preparation of Microencapsulated Savory Powders from Hydrolysates of Soy Sauce Residue

Autor:	Yong-Jun Cha, Changheon Lee, Hwayeong Seok, Wenfeng Wang
Rok vydání:	2019
Předmět:	Residue (chemistry) Nutrition and Dietetics Chemistry Food science Hydrolysate Food Science
Zdroj:	Journal of the Korean Society of Food Science and Nutrition. 48:237-244
ISSN:	2288-5978 1226-3311
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::2e84b660dc2db9ea58418cce7535c670 https://doi.org/10.3746/jkfn.2019.48.2.237 Zobrazit plný text záznamu