https://www.selleckchem.com/pr....oducts/ici-118551-ic
The identification of key contribution components of taste characteristics in yellow teas will provide a theoretical basis for further research on the directional adjustment and control of tea taste quality.The effects of heat treatment on protein interaction, surface hydrophobicity, protein profile, amino acid composition, and in vitro digestibility of individual rice protein fractions were investigated. Heat treatment at 100 °C for 20 min had no negative effect on essential amino acids in rice protein. Surface hydrophob
Me gusta
Comentario
Compartir
