| Literature DB >> 21658995 |
Taketo Ohmori1, Yuta Mutaguchi, Shuji Yoshikawa, Katsumi Doi, Toshihisa Ohshima.
Abstract
We report that the lees in salmon fish sauce consist of Tyr and Phe. The concentration of free l-Tyr (2.0mM) was almost same as the saturated concentration (2.4mM) in water at 20°C. This result shows that lees are formed by Tyr precipitation due to its saturation in the sauce.Entities:
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Year: 2011 PMID： 21658995 DOI： 10.1016/j.jbiosc.2011.05.009
Source DB: PubMed Journal: J Biosci Bioeng ISSN： 1347-4421 Impact factor: 2.894