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Hydrolysis of green tea residue protein using proteolytic enzyme derived from Aspergillus oryzae
Free amino acids are important chemical components which impact the taste of green tea infusion. The hydrolysis of water-insoluble protein in the green tea residue helps to increase the contents of free amino acids components except theanine. Studies indicate that the hydrolysis of the tea protein c...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer-Verlag
2011
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550956/ https://ncbi.nlm.nih.gov/pubmed/24425904 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0239-x |
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