Okumura Tomoyuki OKUMURA Tomoyuki


Research and Development Center, Nippon Meat Packers, Inc. (2004年 CiNii収録論文より)

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  • Sourness-suppressing Peptides in Cooked Pork Loins

    OKUMURA Tomoyuki , YAMADA Ryoji , NISHIMURA Toshihide

    This study was conducted to identify the sourness-suppressing peptides in cooked pork and to clarify the mechanism of sour taste suppression by the peptides. An extract prepared from pork loins vacuum …

    Bioscience, Biotechnology, and Biochemistry 68(8), 1657-1662, 2004-08-23

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