R. Nakamura, Manami Saito, Mika Maruyama, Shinta Yamanaka, Takahiro Tanemura, Masaki Watanabe, F. Fukumori, Kiyoshi Hayashi
{"title":"用米曲霉的氨基肽酶减少蛋白质水解物的苦味","authors":"R. Nakamura, Manami Saito, Mika Maruyama, Shinta Yamanaka, Takahiro Tanemura, Masaki Watanabe, F. Fukumori, Kiyoshi Hayashi","doi":"10.3136/fstr.fstr-d-22-00110","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12332,"journal":{"name":"Food Science and Technology Research","volume":"1 1","pages":""},"PeriodicalIF":0.7000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Reduction in the bitterness of protein hydrolysates by an aminopeptidase from Aspergillus oryzae\",\"authors\":\"R. Nakamura, Manami Saito, Mika Maruyama, Shinta Yamanaka, Takahiro Tanemura, Masaki Watanabe, F. Fukumori, Kiyoshi Hayashi\",\"doi\":\"10.3136/fstr.fstr-d-22-00110\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12332,\"journal\":{\"name\":\"Food Science and Technology Research\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology Research\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3136/fstr.fstr-d-22-00110\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3136/fstr.fstr-d-22-00110","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
期刊介绍:
''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.