Jae-Hee Jeong

Korea Food Research Institute

Korea, Republic of (South Korea)

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Optimization of enzymatic hydrolysis and evaluation of thermal treatment for improving amino acid and volatile profiles of soy protein hydrolysates

Number of pages: 45 Posted: 25 Jun 2026

Hyeon-Jin Kang, Jae-Hee Jeong, Sunhee Kang, Chang-Won Cho and Chin Young-Wook

Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute, Korea Food Research Institute and Korea Food Research Institute

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