The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking
Saki Oosone, Ayaka Kashiwaba, Naoyuki Yanagihara, Jun Yoshikawa, Yutaka Kashiwagi, Kenji Maehashi
Topics & Concepts
Food scienceFlavorEnzymeChemistryAminopeptidaseProteaseSpinachStarchEnzyme assayBiochemistryAmino acidLeucineProtein Hydrolysis and Bioactive PeptidesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications