摘要 : Low molecular weight water soluble compounds were extracted from Dar;ish salami, Italian sausage, and Spanish chorizo. The extracts were fractionated by gel filtration chromatography revealing peptides with M-r < 4200 Da. Fraction... 展开
作者 | Henriksen AP. Stahnke LH. |
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作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 6 |
语种/中图分类号 | 英语 / S13 R15 S |
关键词 | Dried sausage Gel filtration Hplc Amino acids Peptides Taste Bitter peptides Cheddar cheese Dry sausage Hydrolysis Proteins Flavor Meat Ham |
馆藏号 | N2007EPST0002165 |