Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

Published 2016 View Full Article

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Title
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
Authors
Keywords
Food fermentation, Sourdough, Cheese, Soy sauce, Kokumi, Taste, Proteolysis
Journal
FOOD RESEARCH INTERNATIONAL
Volume 89, Issue -, Pages 39-47
Publisher
Elsevier BV
Online
2016-09-05
DOI
10.1016/j.foodres.2016.08.042

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