改良豆豉的 GABA（γ-氨基丁酸）特性、抗氧化性和感官质量

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2023-12-08 DOI:10.1080/10942912.2023.2290440

Heny Herawati, Elmi Kamsiati, Diana Nur Afifah, Eni Kusumaningtyas, Muchamad Bachtiar, Sunarmani, Iceu Agustinisari

引用次数: 0

摘要

GABA（γ-氨基丁酸）是一种对健康有益的非蛋白质氨基酸。豆豉是一种发酵产品，含有 GABA 和抗氧化成分，有助于促进健康。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh

GABA (Gamma Amino Butyric Acid) is a non-protein amino acid that is beneficial to health. Tempeh is a fermentation product with GABA and antioxidant components that contribute to its health-promoti...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.