Product Details: Flavor enzymes are extracted by microbial fermentation and contain two types of active enzymes: peptide cleavage and endonuclease. They are mainly used to reduce or avoid the production of ... Read More
Flavor enzymes are mainly composed of endonucleases and exoneptidases, which have strong protein hydrolysis ability and can break down large molecular proteins into small peptide segments and free amino acids. ... Read More