Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems-Reference-Cited by-同舟云学术

Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems

Published:2021-11 Issue: Volume:362 Page:130192
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gao Juan,Fang Donglu,Muinde Kimatu Benard,Chen Xin,Wu Xian,Du Jiaxin,Yang Qian,Chen Hui,Zheng Huihua,An Xinxin,Zhao Liyan,Hu Qiuhui

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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