Isolation and identification of flavor peptides from douchi (traditional Chinese soybean food)
Author:
Affiliation:
1. College of Food Science, Southwest University, Chongqing, China
2. Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1360906
Reference39 articles.
1. Glutamyl Oligopeptides as Factors Responsible for Tastes of a Proteinase-modified Soybean Protein
2. Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods
3. Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate
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