Isolation, identification and characterization of taste peptides from fermented broad bean paste

Author:

Zhao Jianhua12ORCID,Liao Shiqi12,Bi Xiaopeng1,Zhao Jie12,Liu Ping12ORCID,Ding Wenwu12,Che Zhenming12,Wang Qin3,Lin Hongbin12

Affiliation:

1. School of Food and Bio-engineering, Xihua University, Chengdu 610039, China

2. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China

3. Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA

Abstract

Pixian broad-bean paste (PBBP) is a famous fermented condiment in China, which may produce abundant flavor peptides during the fermentation process.

Funder

Xihua University

Department of Science and Technology of Sichuan Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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