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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |