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

已完结 10 由 hxx 发布于 2024/5/6 13:06:13

DOI:10.1039/D2FO01389D
作者：Jianhua Zhao, Shiqi Liao, Xiaopeng Bi, Jie Zhao, Ping Liu, Wenwu Ding, Zhenming Che, Qin Wang and Hongbin Lin
文献类型：期刊论文
补充材料：只需要正文

Royal Society of Chemistry (RSC)

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

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