【摘要】 以麦芽根经碱性蛋白酶水解后加至低盐固态法酱油生产的浸出过程生产鲜味酱油 ,为麦芽根的综合利用开辟了新途径更多还原

【Abstract】 The production technique of adding the malt sprout basic protease enzymatic hydrolysis before the solution of the salt solid state soy sauce process to produce nutrient fresh soy sauce,and the quality index of the production were introduced.更多还原