| Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine. | |
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MedLine Citation:
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PMID: 21658995 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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We report that the lees in salmon fish sauce consist of Tyr and Phe. The concentration of free l-Tyr (2.0mM) was almost same as the saturated concentration (2.4mM) in water at 20°C. This result shows that lees are formed by Tyr precipitation due to its saturation in the sauce. |
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Authors:
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Taketo Ohmori; Yuta Mutaguchi; Shuji Yoshikawa; Katsumi Doi; Toshihisa Ohshima |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-6-7 |
Journal Detail:
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Title: Journal of bioscience and bioengineering Volume: - ISSN: 1347-4421 ISO Abbreviation: - Publication Date: 2011 Jun |
Date Detail:
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Created Date: 2011-6-10 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 100888800 Medline TA: J Biosci Bioeng Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2011 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved. |
Affiliation:
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Microbial Genetic Division, Institute of Genetic Resources, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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