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Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce

Mingzhu Zhuang1, Lianzhu Lin2, Mouming Zhao2

  • 1School of Food Science and Engineering, South China University of Technology, China.

Food Chemistry
|April 5, 2016
PubMed

Keywords:
Amino acid sequencePeptideSeparationSoy sauceUmami tasteUmami-enhancement

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