Research advances in mushroom umami: substance characteristics, multidimensional attributes, umami peptide screening, and umami assessment
Mushrooms have become an indispensable food worldwide due to their high nutritional value and unique flavor profile, with umami being their most distinctive taste characteristic.This article introduces various umami substances in mushrooms and their characteristics, including proteins, umami peptide...
Guardat en:
| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2025-01-01
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| Col·lecció: | Current Research in Food Science |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2665927125002412 |
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