Optimization of γ-aminobutyric acid bean paste koji making process through quadratic regression orthogonal rotational combination design method

doi:10.13995/j.cnki.11-1802/ts.024558

LI Donglong, LI Fuxiao, GE Yanjing, XIE Caifeng, LIU Jidong, HANG Fangxue

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (24) : 159-166.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (24) : 159-166. DOI: 10.13995/j.cnki.11-1802/ts.024558

Optimization of γ-aminobutyric acid bean paste koji making process through quadratic regression orthogonal rotational combination design method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(24): 159-166 https://doi.org/10.13995/j.cnki.11-1802/ts.024558

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Received	Revised	Published
2020-05-25	2020-08-31	2020-12-25
Issue Date
2021-01-13

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