Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom

Agaricus bisporus can enhance the umami and salty taste in chicken soup, and also has a high protein content, which indicates that there might be some kokumi taste compounds in this mushroom. Therefore, through ultrafiltration, gel permeation chromatography (GPC), and reverse phase-high performance...

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Detalles Bibliográficos
Autores principales: Feng, Tao, Wu, Yang, Zhang, Zhiwen, Song, Shiqing, Zhuang, Haining, Xu, Zhimin, Yao, Linyun, Sun, Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406481/
https://www.ncbi.nlm.nih.gov/pubmed/30699948
http://dx.doi.org/10.3390/foods8020043

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6406481/
https://www.ncbi.nlm.nih.gov/pubmed/30699948
http://dx.doi.org/10.3390/foods8020043

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