APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN .6. DEODORIZATION EFFECT OF ASPERGILLOPEPTIDASE-A AND DEBITTERING EFFECT OF ASPERGILLUS ACID CARBOXYPEPTIDASE

被引：56

作者：

ARAI, S

NOGUCHI, M

KUROSAWA, S

KATO, H

FUJIMAKI, M

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1970年 / 35卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1970.tb00940.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：392 / &

共 10 条

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HAGIHARA B, 1956, KOSO KENKYUHO, V2, P238

[9] APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN .2. EFFECT OF ASPERGILLOPEPTIDASE - A PREPARATION ON REMOVAL OF FLAVOR FROM SOYBEAN PRODUCTS [J].

NOGUCHI, M ;

ARAI, S ;

KATO, H ;

FUJIMAKI, M .

JOURNAL OF FOOD SCIENCE, 1970, 35 (03) :211-&

[10] APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN .4. A NINHYDRIN-NEGATIVE BITTER PEPTIDE IN PEPTIC HYDROLYZATE OF SOYBEAN PROTEIN [J].

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FUJIMAKI, M .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1969, 33 (03) :321-&

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