Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations-Reference-Cited by-同舟云学术

Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations

Published:2023-10 Issue: Volume:188 Page:115356
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Valerón Nabila Rodríguez,Mak Tiffany,Jahn Leonie J.,Arboleya Juan Carlos,Sörensen Pia M.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

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4. Sorghum;Arendt,2013

5. Molecular and sensory characterization of γ-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.);Dunkel;Journal of Agricultural and Food Chemistry,2007

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