Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine(BREWING AND FOOD TECHNOLOGY)
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概要
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We report that the lees in salmon fish sauce consist of Tyr and Phe. The concentration of free L-Tyr (2.0mM) was almost same as the saturated concentration (2.4mM) in water at 20℃. This result shows that lees are formed by Tyr precipitation due to its saturation in the sauce.
著者
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Doi Katsumi
Microbial Genetic Division Institute Of Genetic Resources Kyushu University
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YOSHIKAWA Shuji
Hokkaido Food Processing Research Center
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Ohshima Toshihisa
Microbial Genetics Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Mutaguchi Yuta
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Ohmori Taketo
Microbial Genetic Division, Institute of Genetic Resources, Faculty of Agriculture, Kyushu Universit
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Ohmori Taketo
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Doi Katsumi
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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Ohshima Toshihisa
Microbial Genetic Division Institute Of Genetic Resources Faculty Of Agriculture Kyushu University
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