https://www.selleckchem.com/peptide/avexitide.html
These two horsebean mejus (HMs) exhibited a similar proportion profile for 30 aroma-active compounds. Benzoic acid ethyl ester, 4-ethyl-2-methoxy-phenol and argnine were determined to be characteristic flavor components for NBHM, while 1-(2-furanyl)-ethanone, 2,6-dimethyl-pyrazine, threonine, valine and tyrosine were specific to TCBHM. Temperature-controlled brewed horsebean meju possessed better physicochemical and flavor characteristics than NBHM. The temperature-controlled brewing technique in CHCP production can be used as a promis