Changes in quality components and antioxidant activity of peony seed soy sauce during low‐salt solid‐state fermentation

BACKGROUND In this study, the fermentation conditions of peony seed soy sauce (PSSS) koji were optimized by response surface method, and the quality components and antioxidant activity of PSSS were investigated at different low‐salt solid‐state fermentation stages. RESULTS Results of response surfac...

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Veröffentlicht in:	Journal of the science of food and agriculture 2023-08, Vol.103 (11), p.5432-5441
Hauptverfasser:	Zhang, Ming‐Jun, Sun, Gui‐Jin, Li, Ying‐Qiu, Zhao, Xiang‐Zhong, He, Jin‐Xing, Hua, Dong‐Liang, Chen, Lei, Mo, Hai‐Zhen
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acids Amino Acids, Essential antioxidant activity Antioxidants Aroma Chemical activity Equivalence Fermentation Flavonoids Gallic acid koji fermentation Moisture content Paeonia peony seed meal Phenols quality components Response surface methodology Rutin Salts Sauces Scavenging Seed meal Sensory evaluation Soy Foods Soy sauce Taste Umami Water content
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