Identification and Quantitation of New Glutamic Acid Derivatives in Soy Sauce by UPLC/MS/MS
Author:
Publisher
Wiley
Subject
Molecular Biology,Molecular Medicine,General Chemistry,Biochemistry,General Medicine,Bioengineering
Reference27 articles.
1. Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces
2. Soy Sauce and Its Umami Taste: A Link from the Past to Current Situation
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