A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro-Reference-Cited by-同舟云学术

A comparative analysis of the umami taste of five fresh edible mushrooms by simulating the chemical environment of oral digestion in vitro

Published:2023-02 Issue: Volume:176 Page:114522
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhao Jin^ORCID,Wang Tao,Zhang Chen,Han Xing,Yan Junjie,Gan Bingcheng

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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4. Effects of fermentation with different microbial species on the umami taste of Shiitake mushroom (Lentinus edodes);Chen;LWT - Food Science and Technology,2021

5. Modulating the in vitro digestion of heat-set whey protein emulsion gels via gelling properties modification with sequential ultrasound pretreatment;Cheng;LWT - Food Science and Technology,2021

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