Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer
Douchiba, a traditional Chinese soy-fermented appetizer, has been abundantly produced and widely consumed in Guizhou province of Southwest China. In this study, analysis of low-molecular mass peptide fractions, hydrophobic bitter peptide fractions, and free amino acid (FAA) profiles was conducted to...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2007-01-01
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| Series: | Food Technology and Biotechnology |
| Assuntos: | |
| Acceso en liña: | http://hrcak.srce.hr/file/48173 |
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