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...
Sábháilte in:
| Príomhchruthaitheoirí: | , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
University of Zagreb Faculty of Food Technology and Biotechnology
2007-01-01
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| Sraith: | Food Technology and Biotechnology |
| Ábhair: | |
| Rochtain ar líne: | http://hrcak.srce.hr/file/48173 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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