Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce.

Autor:	Zhao, Yaqi1 (AUTHOR), Zhao, Xuan2 (AUTHOR), Sun-Waterhouse, Dongxiao1,3 (AUTHOR), Ivan Neil Waterhouse, Geoffrey3 (AUTHOR), Zhao, Mouming1,4 (AUTHOR), Zhang, Jiahui5 (AUTHOR), Wang, Fang5 (AUTHOR), Su, Guowan1,4 (AUTHOR) fegwsu@scut.edu.cn
Zdroj:	Food Chemistry. May2021, Vol. 345, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect