Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound-Reference-Cited by-同舟云学术

Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound

Published:2022-11 Issue: Volume:90 Page:106206
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Li Wen^ORCID,Chen Wanchao,Ma Haile,Wang Jinbin,Li Zhengpeng,Wang Qian,Zhang Zhong,Wu Di,Zhang Jingsong,Yang Yan

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference39 articles.

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3. Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography;Begum;J. Food Process. Preserv.,2021

4. Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken;Chen;Eur. Food Res. Technol.,2021

5. Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate;Kong;Food Res. Int.,2017

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