Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach-Reference-Cited by-同舟云学术

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Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach

Published:2011-11-14 Issue:23 Volume:59 Page:12578-12588
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Schindler Alexander¹,Dunkel Andreas¹,Stähler Frauke²,Backes Michael³,Ley Jakob³,Meyerhof Wolfgang²,Hofmann Thomas¹

Affiliation:

1. Chair of Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. German Institute of Human Nutrition Potsdam-Rehbrücke, Arthur-Scheunert-Allee 114-116, D-14558 Nuthetal, Germany

3. Symrise AG, Mühlenfeldstraße 1, D-37603 Holzminden, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf2041593

Reference60 articles.

1. The effect of increased salt intake on blood pressure of chimpanzees

2. Sodium Intake Among People with Normal and High Blood Pressure

3. Dietary sodium intake and asthma: an epidemiological and clinical review

4. Reducing dietary sodium and decreases in cardiovascular disease in Canada

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