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Kokumi Taste Active Peptides Modulate Salt and Umami Taste
Kokumi taste substances exemplified by γ-glutamyl peptides and Maillard Peptides modulate salt and umami tastes. However, the underlying mechanism for their action has not been delineated. Here, we investigated the effects of a kokumi taste active and inactive peptide fraction (500–10,000 Da) isolat...
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| Publicado no: | Nutrients |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7254231/ https://ncbi.nlm.nih.gov/pubmed/32344605 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12041198 |
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