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Formation of taste-active pyroglutamyl peptide ethyl esters in sake by rice koji peptidases

Toshihiko Ito, Yuki Taguchi, Haruka Oue

  • 1Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita, Japan.

Bioscience, Biotechnology, and Biochemistry
|March 15, 2021
PubMed

Keywords:
Aspergillus oryzaekojipeptidasepyroglutamyl peptide ethyl estersake

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