Cargando…
The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance
The study investigated the changes of nucleotides, succinic acid, and free amino acids amounts in yolk and the causes leading to the changes after pickling to uncover the fundamental umami component of preserved egg yolk. The findings demonstrated that while the contents of 5′-adenosine monophosphat...
| Autores principales: | , , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9549109/ https://www.ncbi.nlm.nih.gov/pubmed/36225876 http://dx.doi.org/10.3389/fnut.2022.998448 |