Kokumi γ-glutamyl peptides: Some insight into their evaluation and detection, biosynthetic pathways, contribution and changes in food processing
γ-Glutamyl peptides are small molecular peptides that greatly influence the perception of kokumi taste. Multiple natural peptides, including γ-glutamyl di- and tripeptides and their derivatives, have been isolated and identified from various foodstuffs. Furthermore, some peptides have been effective...
Main Authors: | Haoran Wang, Ran Suo, Xingbo Liu, Yangyang Wang, Jianfeng Sun, Yaqiong Liu, Wenxiu Wang, Jie Wang |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2022-10-01
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Series: | Food Chemistry Advances |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000491 |
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