Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

Published 2018 View Full Article

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Title
Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS
Authors
Keywords
Umami peptides, Peanut protein isolate, UPLC-ESI-QTOF-MS/MS, Electronic tongue, Human gustatory assessment
Journal
FOOD CHEMISTRY
Volume 278, Issue -, Pages 674-682
Publisher
Elsevier BV
Online
2018-12-01
DOI
10.1016/j.foodchem.2018.11.114

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