Identification of a novel umami peptide in tempeh...

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Food Chemistry 2020 / 7

Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R

Amin, Muhamad Nur Ghoyatul, Kusnadi, Joni, Hsu, Jue-Liang, Doerksen, Robert J., Huang, Tzou-Chi
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127411
Date:
July, 2020
File:
PDF, 1.70 MB
2020
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