| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539991 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠We compared the free amino acids and 5â²-nucleotides in Tuber samples. ⺠We calculate the equivalent umami concentration (EUC) values of Tuber samples. ⺠Soybean flour can increase 5â²-nucleotide content in Tuber fermentation mycelia. ⺠Tuber fermentation mycelia can be as alternative resource for its fruiting bodies.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ping Liu, Hong-Mei Li, Ya-Jie Tang,