Taste-Active Dipeptides from Hydrolyzed Mushroom Protein Enhance Saltiness-Reference-Cited by-同舟云学术

Taste-Active Dipeptides from Hydrolyzed Mushroom Protein Enhance Saltiness

Published:2021-10-04 Issue:40 Volume:69 Page:11947-11959
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Moore Andrew¹,Luckett Curtis R.¹,Munafo John P.¹^ORCID

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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