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Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides

Jing Guo, Li Chen, Cunshan Zhou, Hafida Wahia, Deyang Yao, Linglin Song, Phyllis Otu, Ke Zhang, Yunwei Niu, Chenhui Hua

2024Food Chemistry25 citationsDOI

Topics & Concepts

UmamiHydrolysateChemistryEnzymatic hydrolysisHydrolysisChromatographyElectronic tongueEnzymeBiochemistryPyroglutamic acidAmino acidTasteBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesMeat and Animal Product Quality
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides | Litcius