Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach

已完结 10 由 hxx 发布于 2024/5/4 14:43:53

DOI:10.1021/acs.jafc.2c02623
作者：Peter Christa, Andreas Dunkel, Alin Krauss, Timo D. Stark, Corinna Dawid and Thomas Hofmann*, 
文献类型：期刊论文
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American Chemical Society (ACS)

Abstract：Sensory-guided fractionation by means of ultrafiltration and gel permeation chromatography followed by high-performance liquid chromatography, synthesis, liquid chromatography–tandem mass sp

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