Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed-Reference-Cited by-同舟云学术

Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed

Published:2022-02 Issue: Volume:370 Page:131352
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Moerdijk-Poortvliet Tanja C.W.,de Jong Dylan L.C.,Fremouw Roy,de Reu Sandra,de Winter Jose M.,Timmermans Klaas,Mol Geert,Reuter Norbert,Derksen Goverdina C.H.

Funder

Taskforce for Applied Research SIA

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Proteolytic activity and free amino acid concentrations in polymorphonuclear leucocytes;Carrea;Annals of Clinical Biochemistry,1993

5. A comparative study of ultra-sonication and agitation extraction techniques on bioactive metabolites of green tea extract;Das;Food Chemistry,2018

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