Determination and Quantification of γ-Glutamyl-valyl-glycine in Commercial Fish Sauces
Author:
Affiliation:
1. Institute of Food Research & Technologies, and ‡Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf3012932
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1. Involvement of the Calcium-sensing Receptor in Human Taste Perception
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4. Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs
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