Endogenous Peptides Identified in Soy Sauce Aroma Style Baijiu Which Interacts with the Main Flavor Compounds during the Distillation Process

Endogenous peptides in Chinese baijiu have been recently reported. However, little information is available on their correlation with the main flavor substances. One hundred and forty-six peptides, consisting of more bitter amino acids and key amino acids responsible for bioactivity, were identified...

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Detalles Bibliográficos
Autores principales: Zhang, Xu, Li, Xinshe, Zhao, Yunhao, Wu, Qiang, Wan, Yong, Yu, Yougui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657464/
https://www.ncbi.nlm.nih.gov/pubmed/36359952
http://dx.doi.org/10.3390/foods11213339

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657464/
https://www.ncbi.nlm.nih.gov/pubmed/36359952
http://dx.doi.org/10.3390/foods11213339

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