相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Enzymatic Activity and Flavor Compound Production in Fermented Silver Carp Fish Paste Inoculated with Douchi Starter Culture
Ladislaus M. Kasankala et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography-mass spectrometry and partial least squares regression
Shiqing Song et al.
JOURNAL OF CHROMATOGRAPHY A (2012)
Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases
Guowan Su et al.
FOOD CHEMISTRY (2011)
Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste
Xianli Gao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Temperature effect on the non-volatile compounds of Maillard reaction products derived from xylose-soybean peptide system: Further insights into thermal degradation and cross-linking
Xiaohong Lan et al.
FOOD CHEMISTRY (2010)
Characterisation of acid protease expressed from Aspergillus oryzae MTCC 5341
K. S. Vishwanatha et al.
FOOD CHEMISTRY (2009)
Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities
Weizheng Sun et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
The effect of enzyme systems and processing on the hydrolysis of peanut (Arachis hypogaea L.) protein
Ekuwa Enyonam Quist et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology
Xiao Guan et al.
FOOD CHEMISTRY (2008)
A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce
Ji-Sang Kim et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Molecular and sensory characterization of γ-glutamyl peptides as key contributors to the Kokumi taste of edible beans (Phaseolus vulgaris L.)
Andreas Dunkel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) - Koikuchi, tamari and shiro shoyu
Hanifah Nuryani Lioe et al.
FOOD CHEMISTRY (2007)
Food-processing enzymes from recombinant microorganisms - a review
Zofia S. Olempska-Beer et al.
REGULATORY TOXICOLOGY AND PHARMACOLOGY (2006)
Taste properties of Maillard-reaction products prepared from 1000 to 5000 Da peptide
Masashi Ogasawara et al.
FOOD CHEMISTRY (2006)
Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases
S Nilsang et al.
JOURNAL OF FOOD ENGINEERING (2005)
Production of tuna waste hydrolysates by a commercial neutral protease preparation
F Guerard et al.
JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC (2002)
Specific expression and temperature-dependent expression of the acid protease-encoding gene (pepA) in Aspergillus oryzae in solid-state culture (rice-koji)
H Kitano et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2002)
Debittering of protein hydrolyzates
BC Saha et al.
BIOTECHNOLOGY ADVANCES (2001)
分享论文
