Three novel umami peptides derived from the alcohol extract of the Pacific oyster ( <i>Crassostrea gigas</i>): identification, characterizations and interactions with T1R1/T1R3 taste receptors-Reference-Cited by-同舟云学术

Three novel umami peptides derived from the alcohol extract of the Pacific oyster ( Crassostrea gigas): identification, characterizations and interactions with T1R1/T1R3 taste receptors

Published:2024-01 Issue:1 Volume:13 Page:146-153
ISSN:2097-0765
Container-title:Food Science and Human Wellness
language:en
Short-container-title:

Author:

Fu Baifeng,Wu Di,Cheng Shuzhen,Xu Xianbing,Zhang Ling,Wang Lishu,El-Seedi Heshanm R.,Liu Hanxiong,Du Ming

Publisher

Tsinghua University Press

Reference34 articles.

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2. Biochemical composition and nutritional value of different shell color strains of Pacific oyster Crassostrea gigas;Y. Zhu;Journal of Ocean University of China,2018

3. Molecular mechanism for the umami taste synergism;F. Zhang;Proceedings of the National Academy of Sciences of the United States of America,2008

4. An on-line study about consumers’ perception and purchasing behavior toward umami seasonings in China;Y. Zhu;Food Control,2019

5. Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods;J.Y. Je;Food Chemistry,2005

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