Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.tb15654.x/fullpdf
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4. Isolation and identification of peptides from the diafiltration permeate of the water-soluble fraction of cheddar cheese.;Fernández;J Agric Food Chem,1998
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