Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems
Juan Gao, Donglu Fang, Benard Muinde Kimatu, Xin Chen, Xian Wu, Jiaxin Du, Qian Yang, Hui Chen, Huihua Zheng, Xinxin An, Liyan Zhao, Qiuhui Hu
Topics & Concepts
UmamiHydrolysateFlavorChemistryTasteMushroomFood scienceHydrolysisEnzymatic hydrolysisElectronic tongueBiochemistryProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality