Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

Published 2017 View Full Article

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Title
Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate
Authors
Keywords
Enzymatic hydrolysate, Umami peptides, Sensory evaluation, Chicken soup, LC-Q-TOF-MS
Journal
FOOD RESEARCH INTERNATIONAL
Volume 102, Issue -, Pages 559-566
Publisher
Elsevier BV
Online
2017-09-14
DOI
10.1016/j.foodres.2017.09.038

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