Investigation of umami and kokumi taste-active components...

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International Journal of Food Science & Technology 2018 / 08

Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

Xu, Xinru, You, Mengchen, Song, Huanlu, Gong, Lin, Pan, Wenqing
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Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.13893
Date:
August, 2018
File:
PDF, 1.76 MB
english, 2018
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