Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

已完结 10 由 hxx 发布于 2024/5/3 13:58:44

DOI:10.1016/j.fbio.2024.103661
作者：Chenchen Cao , Hui Kang , Yihan Mu , Jianan Zhang , Weizheng Sun , Mouming Zhao , Guowan Su
文献类型：期刊论文
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Elsevier

Abstract：In this study, the rich enzyme system of Aspergillus oryzae was utilized to hydrolyze the fermented soybean meal, producing a hydrolysate with enhanced flavor characteristics. Ultrafiltratio

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