Litcius/Paper detail

Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R

Muhamad Nur Ghoyatul Amin, Joni Kusnadi, Jue‐Liang Hsu, Robert J. Doerksen, Tzou‐Chi Huang

2020Food Chemistry99 citationsDOI

Topics & Concepts

UmamiTasteChemistryFermentation in food processingPeptideBiochemistryFermentationTaste receptorFood scienceBiologyLactic acidGeneticsBacteriaBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesMeat and Animal Product Quality
Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R | Litcius