Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation
Author:
Affiliation:
1. Nestlé Research Center, 1000 Lausanne 26, Switzerland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05633
Reference43 articles.
1. Analysis of Taste-Active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten
2. Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond
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4. Flavors and Food Fermentation
5. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
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