Isolation and analysis of flavor-presenting substances and umami peptides from soybean and chicken peptides by consecutive chromatography and UPLC-MS/MS
Yang chen, Weihao Mu, Cai‐Xia Zhang, Kexin Shi, Tianyu Zhong, Zhiyong Zeng, Jianming Wang
Topics & Concepts
UmamiChromatographyChemistryHigh-performance liquid chromatographyFlavorIsolation (microbiology)Food scienceBiologyBioinformaticsBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality