Effects of umami substances as taste enhancers on salt reduction in meat products: A review
Fang Ma, Yang Li, Yuanlv Zhang, Qian Zhang, Xiaoxue Li, Qing-Qing Cao, Haiyang Ma, Delang Xie, Bingbing Zhang, Yu Jia, Xiaojun Li, Qiwen Xie, Guoling Wan, Mei Guo, Jiajun Guo, Junjie Yin, Guishan Liu
Topics & Concepts
UmamiFood scienceChemistryTasteFlavorPreservativeLipid oxidationMouthfeelFood industryAntioxidantBiochemistryRaw materialOrganic chemistryBiochemical Analysis and Sensing TechniquesMeat and Animal Product QualityOlfactory and Sensory Function Studies