[3Ma01-10] Fermentation, Enzyme application

9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Ma04] Identification of Flavor-Contributing Components and Tenderizing Enzymes in Liquid Shio Koji

*Yui Toyama¹, Eisaku Yamamoto¹, Miho Suzuki², Yuji Miyaguchi² (1. Hanamaruki Foods Inc., 2. Ibaraki Univ.)

Keywords:

Liquid Shio Koji,Tenderizing effect,Aspartic protease,metabolomics