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...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2025-01-01
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| シリーズ: | Current Research in Food Science |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2665927125002412 |
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