Development of a LC-MS/MS method for the determination of isomeric glutamyl peptides in food ingredients
Author:
Affiliation:
1. School of Pharmaceutical Sciences, University of Geneva; University of Lausanne; Lausanne Switzerland
2. Nestlé Research Center; Lausanne Switzerland
Publisher
Wiley
Subject
Filtration and Separation,Analytical Chemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jssc.201701182/fullpdf
Reference24 articles.
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2. A series of kokumi peptides impart the long-lasting mouthfulness of matured gouda cheese;Toelstede;J. Agric Food. Chem.,2009
3. Quantitation of key tastants and re-engineering the taste of parmesan cheese;Hillmann;J. Agric. Food Chem.,2016
4. Molecular and sensory characterization of γ-glutamyl peptides as key contributors to the kokumi taste of edible beans (Phaseolus vulgaris L.);Dunkel;J. Agric. Food Chem.,2007
5. Determination and quantification of a kokumi peptide, g-glutamyl-valyl-glycine, in fermented shrimp paste condiments;Miyamura;Food Sci. Tech. Res.,2014
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