Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce
Author:
Affiliation:
1. School of Food Science and Engineering, South China University of Technology, Guangzhou, China
2. Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2194422
Reference97 articles.
1. PYROGLUTAMYL DIPEPTIDES IN MUSHROOM, AGARICUS CAMPESTRIS
2. Synthesis and Sensory Characterization of Novel Umami-Tasting Glutamate Glycoconjugates
3. Enzymatic production and degradation of cheese-derived non-proteolytic aminoacyl derivatives
4. Discovery of a Thiamine-Derived Taste Enhancer in Process Flavors
5. Allosteric Modulation of the Calcium-sensing Receptor by γ-Glutamyl Peptides
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