Influence of amino acid content in seed mash on peptide uptake by yeast cells in main mash in sake brewing process
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference14 articles.
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3. Antihypertensive effects of peptide in sake and its by-products on spontaneously hypertensive rats;Saito;Biosci. Biotech. Biochem.,1994
4. Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees;Saito;Biosci. Biotech. Biochem.,1994
5. Prolyl endopeptidase inhibitors in sake and its byproducts;Saito;J. Agric. Food Chem.,1997
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