Reaction Mixtures Rich in [γ-Glu]<sub>(<i>n</i>≥1)</sub>-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami Enhancers-Reference-Cited by-同舟云学术

Reaction Mixtures Rich in [γ-Glu]_(n≥1)-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami Enhancers

Published:2022-08-19 Issue:34 Volume:70 Page:10584-10592
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wu Jing¹²^ORCID,Sun Yuanyuan¹,Huan Xiang²,Cui Chun¹^ORCID

Affiliation:

1. School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China

2. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

Funder

National Natural Science Foundation of China

Higher Education Discipline Innovation Project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c03501

Reference34 articles.

1. Monosodium glutamate as a tool to reduce sodium in foodstuffs: Technological and safety aspects

2. Compared With Usual Sodium Intake, Low- and Excessive-Sodium Diets Are Associated With Increased Mortality: A Meta-Analysis

3. Sodium Intake and Hypertension

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