Optimization of fermentation process and antioxidant activity of peony seed meal soy sauce

Authors

HU Yi, College of Light Industry and Chemical Engineering, Guangdong University of Technology, Guangzhou, Guangdong 510000 , China
YU Hong-peng, College of Light Industry and Chemical Engineering, Guangdong University of Technology, Guangzhou, Guangdong 510000 , China
WU Ke-gang, College of Light Industry and Chemical Engineering, Guangdong University of Technology, Guangzhou, Guangdong 510000 , China
LIU Xiao-li, College of Light Industry and Chemical Engineering, Guangdong University of Technology, Guangzhou, Guangdong 510000 , China

Abstract

This paper used single factor and response surface analysis to optimize the fermentation process of peony seed meal soy sauce, and the antioxidant activity of peony seed meal soy sauce was studied. The result showed that the establishment of regression mo

Publication Date

6-28-2020

First Page

157

Last Page

161

DOI

10.13652/j.issn.1003-5788.2020.06.028

Recommended Citation

Yi, HU; Hong-peng, YU; Ke-gang, WU; and Xiao-li, LIU (2020) "Optimization of fermentation process and antioxidant activity of peony seed meal soy sauce," Food and Machinery: Vol. 36: Iss. 6, Article 28.
DOI: 10.13652/j.issn.1003-5788.2020.06.028
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/28

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