The occurrence and properties of 5'-AMP deaminase in dried and toasted nori
Author:
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Reference12 articles.
1. Studies on the flavor substances of "nori", the dried laver Porphyra spp. II. Free amino acids and 5"-nucleotides.
2. Separation and Identification of Nucleotides in Some Seaweeds
3. Studies on the Nucleotides and Their Related Substances in Dried Laver
4. 5'-Inosinic Acid Content and its Enzymatic Increase in Dried Nori, Porphyra yezoensis, a Red Alga.
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1. Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata);Food Chemistry;2024-11
2. Effects of Pan- and Air Fryer-Roasting on Volatile and Umami Compounds and Antioxidant Activity of Dried Laver (Porphyra Dentata);2024
3. Molecular Characterization of Adenosine 5′-monophosphate Deaminase—The Key Enzyme Responsible for the Umami Taste of Nori (Porphyra yezoensis Ueda, Rhodophyta);Marine Biotechnology;2011-04-26
4. Partial Characterization of AMP Deaminase from Jumbo Squid (Dosidicus gigas) Mantle;Journal of Aquatic Food Product Technology;2009-10-06
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