| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539323 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠We determined the umami taste characteristics of doenjang, a Korean soybean paste. ⺠Low-MW acidic peptides (1000 > MW ⩾ 500) are responsible for higher umami taste characteristics. ⺠Taste-active fractions had a highest molar ration of Glu and Asp.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mee-Ra Rhyu, Eun-Young Kim,