B‐1,2,3

[B-1] Effect of various seasonings on enzyme activity of raw soy sauce

Mami Ando¹, *Satoshi Kitao², Aya Nohara¹, Yoshichika Hirahara¹, Naoki Eisaki³ (1. Setsunan University, 2. Osaka Shoin Women’s University, 3. Kikkoman Corporation)

Keywords:raw soy sauce, soy sauce, protease, α-amylase, seasonings , carbohydrate compounds