Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect-Reference-Cited by-同舟云学术

Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect

Published:2023-05-24 Issue:22 Volume:71 Page:8558-8568
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guo Meihong¹,Fu Yu¹²^ORCID,Ma Liang¹²³^ORCID,Dai Hongjie¹²^ORCID,Wang Hongxia¹²^ORCID,Chen Hai¹²^ORCID,Zhu Hankun¹²,Yu Yong¹²,Zhang Yuhao¹²³^ORCID

Affiliation:

1. College of Food Science, Southwest University, Chongqing 400715, P. R. China

2. Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, P. R. China

3. Ministry of Education, Key Laboratory of Luminescence Analysis and Molecular Sensing, Southwest University, Chongqing 400715, P. R. China

Funder

National Key Research and Development Program of China

Chongqing Municipal Public Health Bureau, Chongqing People's Municipal Government

Chongqing Research Program of Technological Innovation and Application Demonstration

National Natural Science Foundation of China

Key science and technology innovation project of Chongqing Aquatic Science and Technology Innovation Alliance

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c01487

Reference52 articles.

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