Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS
Hyun Jie Kim, Do Yup Lee, Inhyung Lee
Topics & Concepts
Food scienceChemistryFermentationTasteFermentation in food processingBitter tasteChromatographyLactic acidBiologyBacteriaGeneticsBiochemical Analysis and Sensing TechniquesFood Quality and Safety StudiesNutrition, Health and Food Behavior