Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer

Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer

Douchiba, a traditional Chinese soy-fermented appetizer, has been abundantly produced and widely consumed in Guizhou province of Southwest China. In this study, analysis of low-molecular mass peptide fractions, hydrophobic bitter peptide fractions, and free amino acid (FAA) profiles was conducted to...

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Bibliographic Details
Main Authors: Xiaolin Ding, Likang Qin
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2007-01-01
Series:Food Technology and Biotechnology
Subjects:
douchiba
peptides
free amino acids
tasty components
Online Access:http://hrcak.srce.hr/file/48173

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