Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase
Author:
Affiliation:
1. Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Funder
China Scholarship Council
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c04513
Reference39 articles.
1. Taste Modulating Peptides from Overfermented Cocoa Beans
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5. Structure–CaSR–Activity Relation of Kokumi γ-Glutamyl Peptides
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