Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams

标题
Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams
作者
关键词
Ham, Water-soluble extraction, Umami taste, Peptide
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 60, Issue 2, Pages 1179-1186
出版商
Elsevier BV
发表日期
2014-09-19
DOI
10.1016/j.lwt.2014.09.014

向作者/读者发起求助以获取更多资源

Reprint

联系作者

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now