Free amino acids and peptides as related
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Hui-Chun Wu; Hua-Ming Chen; Chyuan-Yuan Shiau
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Article
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2003
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Elsevier Science
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English
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Mackerel (Scomber austriasicus) hydrolysates were prepared by an autolytic process and accelerated hydrolysis with a commercial enzyme, Protease N. Changes in the levels and compositions of free amino acids and small peptides during hydrolysis were investigated to find out their relationships with a