LC-MS Study To Reduce Ion Suppression and To Identify N-Lactoylguanosine 5‘-Monophosphate in Bonito: A New Umami Molecule?-Reference-Cited by-同舟云学术

LC-MS Study To Reduce Ion Suppression and To Identify N-Lactoylguanosine 5‘-Monophosphate in Bonito: A New Umami Molecule?

Published:2007-07-11 Issue:16 Volume:55 Page:6417-6423
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

de Rijke Eva¹,Ruisch Bart¹,Bakker Jan¹,Visser Jan¹,Leenen Jeroen¹,Haiber Stephan¹,de Klerk Adri¹,Winkel Chris¹,König Thorsten¹

Affiliation:

1. Department of Analytical Research, Givaudan, Huizerstraatweg 28, 1411 GP Naarden, The Netherlands; Department of Flavor Ingredient Development, Givaudan, Huizerstraatweg 28, 1411 GP Naarden, The Netherlands; and Department of Flavor Ingredient Research, Givaudan, Huizerstraatweg 28, 1411 GP Naarden, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0704007

Reference11 articles.

1. New Seasonings

2. Glutamic Acid, Twenty Years Later

3. The Taste of Monosodium Glutamate: Membrane Receptors in Taste Buds

4. addendum: Virus-mediated killing of cells that lack p53 activity

5. Taste Preference Synergy Between Glutamate Receptor Agonists and Inosine Monophosphate in Rats

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