Literature DB >> 15174583

Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration.

Anton Apriyantono1, Dwi Setyaningsih, Purwiyatno Hariyadi, Lilis Nuraida.   

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Year:  2004        PMID： 15174583     DOI： 10.1007/978-1-4419-9090-7_15

Source DB:  PubMed          Journal:  Adv Exp Med Biol        ISSN： 0065-2598            Impact factor:   2.622


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  1 in total

1.  Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides.

Authors:  Lixia Zhang; Xiaojing Sun; Xin Lu; Songli Wei; Qiang Sun; Lu Jin; Guohui Song; Jing You; Fei Li
Journal:  Molecules       Date:  2022-04-30       Impact factor: 4.927
  1 in total

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