Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes
Fan Yang, Anzhen Fu, Hongyan Meng, Ye Liu, Shuang Bi
Topics & Concepts
UmamiHydrolysateChemistryTasteFood scienceEnzymeBiochemistryHydrolysisProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing TechniquesEnzyme Catalysis and Immobilization