A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities

已完结 20 由画舫发布于 2025/8/20 10:25:46

DOI:10.1016/j.fbio.2024.103637
作者：Yu-Mei Wang, Zhe Zhang, Yan Sheng, Chang-Feng Chi, Bin Wang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Umami peptide (UP) is an important flavor substance from natural proteins, which can make foods have a more harmonious and rich taste. In addition, UPs have a variety of significant biologic

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