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Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom
Agaricus bisporus can enhance the umami and salty taste in chicken soup, and also has a high protein content, which indicates that there might be some kokumi taste compounds in this mushroom. Therefore, through ultrafiltration, gel permeation chromatography (GPC), and reverse phase-high performance...
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| Pubblicato in: | Foods |
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| Autori principali: | , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6406481/ https://ncbi.nlm.nih.gov/pubmed/30699948 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8020043 |
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