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Formation of taste-active pyroglutamyl peptide ethyl esters..:
Ito, Toshihiko
;
Taguchi, Yuki
;
Oue, Haruka
...
Bioscience, Biotechnology, and Biochemistry. 85 (2021) 6 - p. 1476-1484 , 2021
Link:
https://doi.org/10.1093/bbb/zbab041
RT Journal T1 <Title>Formation of taste-active pyroglutamyl peptide ethyl esters in sake by rice koji peptidases</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1093_bbb_zbab041&Exemplar=1&LAN=DE A1 Ito, Toshihiko A1 Taguchi, Yuki A1 Oue, Haruka A1 Amano, Naomi A1 Nagae, Yusuke A1 Noge, Koji A1 Hashizume, Katsumi PB Oxford University Press (OUP) YR 2021 SN 1347-6947 JF Bioscience, Biotechnology, and Biochemistry VO 85 IS 6 SP 1476 OP 1484 LK http://dx.doi.org/https://doi.org/10.1093/bbb/zbab041 DO https://doi.org/10.1093/bbb/zbab041 SF ELIB - SuUB Bremen
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