Optimization of beef broth processing technology and isolation and identification of flavor peptides by consecutive chromatography and LC‐QTOF‐MS/MS

To investigate the flavor peptides of beef broth obtained under optimized stewing conditions, separation procedures such as ultrafiltration, Sephadex G‐15 column chromatography, and reversed‐phase high‐performance liquid chromatography were employed to isolate the umami taste peptides. Sensory evalu...

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Detalles Bibliográficos
Autores principales: Wang, Linhan, Qiao, Kaina, Huang, Yan, Zhang, Yuyu, Xiao, Junfei, Duan, Wen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455977/
https://www.ncbi.nlm.nih.gov/pubmed/32884726
http://dx.doi.org/10.1002/fsn3.1746

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455977/
https://www.ncbi.nlm.nih.gov/pubmed/32884726
http://dx.doi.org/10.1002/fsn3.1746

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