Characterization and functional properties of umami peptides from douchi: Taste mechanism and antioxidant activity
Shiyu Zhang, Feng Chen, Jianfei Li, Haohan Hu, Xiya Chen, Jingling Kang, Xiaodong Yu, Qiyi He
Topics & Concepts
UmamiAntioxidantChemistryMechanism (biology)TasteFood scienceBiochemistryPhilosophyEpistemologyProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality