Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS-Reference-Cited by-同舟云学术

Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS

Published:2021-04 Issue: Volume:141 Page:110887
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Deng Xiaofei,Lin Hong,Ahmed Ishfaq,Sui Jianxin^ORCID

Funder

Modern Agricultural Technology Industry System of Shandong province

Publisher

Elsevier BV

Subject

Food Science

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3. Protein hydrolysates: Processes and applications;Benítez;Acta Bioquímica Clínica Latinoamericana,2008

4. A metabotropic glutamate receptor variant functions as a taste receptor;Chaudhari;Nature Neuroscience,2000

5. Taste receptors for umami: The case for multiple receptors;Chaudhari;The American Journal of Clincal Nutrition,2009

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