Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

Published 2011 View Full Article

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Title
Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 127, Issue 3, Pages 1210-1215
Publisher
Elsevier BV
Online
2011-02-02
DOI
10.1016/j.foodchem.2011.01.128

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