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Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine

Paper ID Volume ID Publish Year Pages File Format Full-Text
21578 43229 2011 3 PDF Available
Title
Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine
Abstract

We report that the lees in salmon fish sauce consist of Tyr and Phe. The concentration of free l-Tyr (2.0 mM) was almost same as the saturated concentration (2.4 mM) in water at 20°C. This result shows that lees are formed by Tyr precipitation due to its saturation in the sauce.

Keywords
Fish sauce; Fermented food; Lees; Hydrophobic amino acids; Ultra-performance liquid chromatography
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Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 112, Issue 3, September 2011, Pages 256–258
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us