The nitrogen content and free amino acids were determined from the saute of mong bean paste which is one of the important protein sources on Korean diet. During the saute¡¯¡¯ process of mong-bean paste, valine, r-aminobutyrate, glutamine, arginine, methionine, and unknown acids were lost, but, proline, lysine, homoserine, and tyrosine were detected.
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