Optimizing production conditions, sensory attributes, and consumer acceptance of gaba soy sauce using Aspergillus sp., Bacillus sp., and Tetragenococcus sp. and sustainable production strategies / Chong Shin Yee
The rising demand for functional foods has sparked an interest in boosting the nutritional value of conventional condiments such as soy sauce. Recent soy sauce research has focused on enhancing functional gamma-aminobutyric acid (GABA) by microorganisms since the key inhibitory neurotransmitter prov...
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| Format: | Thesis |
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2024
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| Online Access: | http://studentsrepo.um.edu.my/16008/1/Chong_Shin_Yee.pdf http://studentsrepo.um.edu.my/16008/2/Chong_Shin_Yee.pdf http://studentsrepo.um.edu.my/16008/ |
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