Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste.
about
Umami taste components and their sources in Asian foods.Novel Umami Ingredients: Umami Peptides and Their Taste.Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste.Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates.Application of autochthonous mixed starter for controlled Kedong sufu fermentation in pilot plant tests.Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults
P2860
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P2860
Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste.
description
2011 nî lūn-bûn
@nan
2011年の論文
@ja
2011年学术文章
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2011年学术文章
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2011年学术文章
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2011年学术文章
@zh-hans
2011年学术文章
@zh-my
2011年学术文章
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2011年學術文章
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2011年學術文章
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name
Umami taste characteristics of ...... a possible clue to the taste.
@en
Umami taste characteristics of ...... a possible clue to the taste.
@nl
type
label
Umami taste characteristics of ...... a possible clue to the taste.
@en
Umami taste characteristics of ...... a possible clue to the taste.
@nl
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Umami taste characteristics of ...... a possible clue to the taste.
@en
Umami taste characteristics of ...... a possible clue to the taste.
@nl
P1433
P1476
Umami taste characteristics of ...... a possible clue to the taste.
@en
P2093
Eun-Young Kim
Mee-Ra Rhyu
P304
P356
10.1016/J.FOODCHEM.2011.01.128
P577
2011-02-01T00:00:00Z