Effect of Peony (<i>Paeonia ostii</i>) Seed Meal Supplement on Enzyme Activities and Flavor Compounds of Chinese Traditional Soybean Paste during Fermentation.

Foods · 2023 · PMC10486673 · PMID 37685116

Europe PMC DOI

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an increasing trendno p-value reported

The amylase activity in the samples exhibited an increasing trend as fermentation progressed, and the sample with a soybean-to-PSM ratio of 7:3 reached its peak enzyme activity at 72 h, measuring 686.58 U/g.

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