Taste-Active Dipeptides from Hydrolyzed Mushroom Protein Enhance Saltiness
Author:
Affiliation:
1. Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
Funder
National Institute of Food and Agriculture
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c04479
Reference40 articles.
1. World Health Organization. Reducing Salt Intake in Populations, Report of a WHO Forum and Technical Meeting: Paris, France; World Health Organization: Geneva, Switzerland, 2007.
2. The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5'-Inosinate
3. Sensory and receptor responses to umami: an overview of pioneering work
4. Perceptual variation in umami taste and polymorphisms in TAS1R taste receptor genes
5. Taste receptors for umami: the case for multiple receptors
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