The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking

Publication date: Available online 24 September 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): Saki Oosone, Ayaka Kashiwaba, Naoyuki Yanagihara, Jun Yoshikawa, Yutaka Kashiwagi, Kenji Maehashi
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research