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Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce

Food ChemistryTaste AttributesEngineeringBiochemistryNatural SciencesBiocatalysisEnzyme CatalysisBiotechnologySoy SauceAlternative Protein SourceEnzymatic ModificationBiomolecular Engineering