Alternate Title: Effects of pH on the Types and Taste Characteristics of Flavor Peptides in Soy Sauce Produced under Low Temperature Stress. (English)

المؤلفون: 汪 卓, 陈楚锐, 许立锵, 庄沛锐, 周文斯, 崔 春

المصدر: Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 2, p60-65, 6p

مصطلحات موضوعية: UMAMI (Taste), SOLID phase extraction, SOY sauce, FLAVOR, TASTE perception, PEPTIDES, TASTE, LIQUID chromatography-mass spectrometry