Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (Phaseolus vulgaris L.)-Reference-Cited by-同舟云学术

Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (Phaseolus vulgaris L.)

Published:2007-07-07 Issue:16 Volume:55 Page:6712-6719
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dunkel Andreas¹,Köster Jessica¹,Hofmann Thomas¹

Affiliation:

1. Institut für Lebensmittelchemie, Universität Münster, Corrensstrasse 45, D-48149 Münster, Germany, and Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik, Technische Universität München, Lise-Meitner-Strasse 34, D-85350 Freising-Weihenstephan, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071276u

Reference25 articles.

1. Legumes: Importance and Constraints to Greater Use

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